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Vegan Pumpkin Streusel Muffins

4 from 1 rating
Hannah Kling
These Vegan Pumpkin Streusel Muffins are loaded with pumpkin spice flavor and topped with a sweet and salty streusel topping. This muffin is fluffy, soft and filled with a cinnamon swirl center, it's a great recipe to make this fall!
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings 7 large muffins

Ingredients  

Pumpkin Muffins

  • 1.5 cups pumpkin puree (or 1 regular sized can)
  • 1/2 cup coconut sugar (can sub any other sugar)
  • 1 tsp vanilla extract (or vanilla bean paste)
  • 1/4 cup Extra Virgin Olive Oil (can sub coconut oil or avocado oil)
  • 1/2 cup creamy almond butter (or cashew butter, oat butter, tahini or sunflower seed butter)
  • 1/2 tsp ground cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1.5 cups all purpose flour (can use a 1:1 gluten free flour blend)
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Center

  • 1/2 tsp ground cinnamon
  • 1/5 cup coconut sugar
  • Streusel topping
  • 1/4 cup vegan or regular butter (melted)
  • 3 tbsp coconut sugar (may sub cane sugar, brown sugar or monk fruit sweetener)
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup all purpose flour (or 1:1 gluten free flour blend)

Icing

  • 1/3 cup powdered sugar
  • 1 tbsp milk

Instructions

  • Preheat oven to 375F and prepare a muffin tin by lining it with liners, skipping every other one.
  • Start by mixing together the pumpkin puree, almond butter, coconut sugar, vanilla extract, and oil. Whisk until fully combined.
  • Add in all purpose flour, salt, baking soda, cinnamon and pumpkin pie spice. Mix with a spatula until just combined, don't over work batter. Set aside.
  • In a small bowl, mix together ingredients for streusel and set aside, and mix together cinnamon and coconut sugar in another bowl and set that aside.
  • Use a double cookie scoop to add batter to muffin liners, use a spoon to flatten batter, then sprinkle with cinnamon and sugar and top with more muffin batter. Finish it off with streusel topping and bake for 23 minutes. 
  • Remove from oven and let cool, then drizzle with powered sugar icing if desired and enjoy.

Notes

  • Fully incorporate the wet ingredients before adding in the dry ingredients.
  • After adding the first scoop of muffin batter to the muffin tins, use a spoon to spread it evenly before adding on the cinnamon and sugar, then repeat after you add on the second scoop of muffin batter.
  • Bake muffins using every other muffin cavity, this gives each muffin room to breath and create a really fluffy texture.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!