Riri's RecipesThese fluffy vegan pumpkin muffins with a streusel topping are the most cozy fall treat. They are so warm, pillowy soft, and have just the right amount of sweetness. They are a little crunchy on the outside from the streusel topping, and have an incredibly fluffy texture on the inside with a stunning bright orange colour. These muffins take just 20 minutes to whip up, make a great snack or dessert, and will have everyone you serve these to asking for the recipe!
Ingredients needed to make these fluffy vegan pumpkin muffins with streusel topping
- Vegan Butter. I use melted vegan butter and mix this with my sugars.
- Granulated White Sugar. To mix with the vegan butter and brown sugar.
- Brown Sugar. Make sure that it’s packed when adding it to your bowl of ingredients.
- Pumpkin Purée. What gives these muffins their stunning colour and incredible flavour. I prefer to use pure pumpkin purée versus pumpkin pie filling because it’s more natural and has no added sweeteners.
- Almond Milk. Or any other plant milk of your choice.
- Salt. Just a pinch.
- Vanilla Extract. For some added flavour.
- Cinnamon and Pumpkin Pie Spice. You can also use allspice in place of pumpkin pie spice for added flavour.
- Baking Powder. This will help your muffins become super fluffy!
- Flour. I use regular all-purpose flour.
What is muffin streusel made of?
I used a combination of the following ingredients to make this in
- Packed brown sugar
- Softened vegan butter
- All-Purpose flour
- Cinnamon + allspice
- Rolled oats
What substitutions are there to make these fluffy vegan pumpkin muffins?
These healthy vegan pumpkin muffins are simple to make and have some substitutions or ingredients you can omit. For example, you can use any type of plant milk you’d like. It can be original or vanilla flavour since this is a sweet recipe, so some added sweetness would not affect the outcome. You can also omit the vanilla extract if you don’t have any on hand, however I do love adding this for some added vanilla flavour. As for the pumpkin pie spice, allspice works great and has the same bold flavours that will make these muffins taste amazing. Lastly, for the flour, I have only tested this with regular all-purpose flour, so I am not sure if any other flour would give the same results.
Tips to make these vegan pumpkin muffins with streusel topping
- Cream the melted vegan butter and sugar first. I add all my wet ingredients to the bowl first, then add in the dry. However, I recommend whisking the butter and sugars together first. This will guarantee a better muffin consistency because it creates air pockets in the batter that will make the muffin more fluffy.
- Whisk all wet ingredients first then add the dry. I love doing this method because it allows all wet ingredients to be mixed well together, so you don’t have to over mix the batter when you add the dry ingredients.
- Use a large cookie scooper to spoon your batter into the muffin tray. I like using a 3 tablespoon cookie scooper to add my batter to the muffin tray. This allows each muffin to be equal in size, and then you can top your muffins with the streusel before baking.
How to store your vegan pumpkin muffins
You can place these fluffy vegan pumpkin muffins in an airtight container and store in the fridge for up to one week. I personally have not tried to freeze these muffins yet, but they should be able to last up to one month. Simply let them thaw out for 10-15 minutes, and reheat in the microwave or oven before enjoying for a warm, comforting treat.
Craving more?
- If you’re still in the mood of pumpkin, you’ll love my Easy Vegan Pumpkin Pancakes. They make the best weekend breakfast and are so easy to make!
- Looking for more comfort food? My Easy Vegan Mac and Cheese is such a cozy and warm dinner to enjoy on a weeknight or for a delicious and quick weekend dinner.
- If you’re looking for an easy snack board to make or are planning on hosting a gathering, make this Easy Vegan Charcuterie Board! So easy to please any guest, perfect for snacking, and so easy to add any ingredient you’d like to this board.
Fluffy Vegan Pumpkin Muffins with Streusel Topping
Ingredients
For the Muffin Batter
- 1/2 cup melted vegan butter
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 1/2 cup pumpkin puree
- 1/3 cup almond milk
- Pinch of salt
- 1 tsp vanilla extract
- Dash of cinnamon
- Dash of pumpkin pie spice or allspice
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour, using spoon and level method
For the Streusel Topping
- 1/4 cup brown sugar packed
- 3 tbsp softened butter
- 1/4 cup all-purpose flour
- Pinch cinnamon
- Pinch of pumpkin pie spice or allspice
- 1/4 cup + 1 tbsp rolled oats
Instructions
- Preheat oven to 375ºF. Line a muffin tray with muffin liners and set aside.
For the Muffin Batter
- In a medium-sized bowl, whisk together the melted vegan butter, white sugar and packed brown sugar until well combined.
- Next, add in pumpkin purée, almond milk, salt, vanilla extract, cinnamon, and pumpkin pie spice (allspice) and whisk together.
- Next, add in baking powder and flour and whisk until combined. At this point you can also use a spatula to mix in the flour if the dough is getting stuck in the whisk.
- Take your muffin tray and using a cookie scooper, scoop the muffin batter evenly into each muffin liner. Set aside.
For the Streusel Topping
- In a small bowl, combine all ingredients for the streusel topping together and mix with your hands. The topping should be creamy and smooth.
- Sprinkle some streusel topping over each muffin, then place in the oven and bake for 35 minutes or until toothpick comes out clean. Let cool for 10-15 minutes and enjoy!
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