Soft and tender pumpkin muffins are just one delicious reason to look forward to fall. This perfectly moist vegan muffin recipe comes together with just a few easy ingredients that you likely already have in your pantry. Plus, these muffins are loaded with all your favorite fall spices—and of course, plenty of pumpkin, too!
This Easy Vegan Pumpkin Streusel Muffins is one of my favorite recipes to make when the weather turns cool. With just around 200 calories per muffin, they’re the perfect way to snack this season without blowing your calorie count for the day. Enjoy with a cup of coffee in the morning or as a lightly-sweet midday snack.
And don’t skip the streusel! I mean, skip it if you must, but that crumbly topping gives such a nice crispy crunch against the super soft and moist pumpkin muffin base. It’s a combo too irresistible to miss!
A few notes about ingredients
Pumpkin: Make sure you use pumpkin puree and not pumpkin pie filling. Puree is basically straight pumpkin, but pie filling is usually loaded with lots of sugar.
Coconut oil: Vegetarian? Substitute equal parts butter for coconut oil.
Turbinado sugar: Turbinado sugar comes from the first pressing of sugar cane and therefore retains more of its natural molasses and that unique caramel flavor. It’s essentially raw sugar. The large, crunchy crystals add a unique texture to the muffins. Turbinado sugar is available at most national grocery store chains, but you can also substitute with brown sugar if you can’t find it!
Spices: You can substitute Pumpkin Pie Spice for all of the individual spices.
Vanilla: When it comes to vanilla, you get what you pay for. Opt for a high-quality, fair trade, sustainable organic vanilla. You’ll get the best flavor while also bringing your core values into your baking.
Easy Vegan Pumpkin Streusel Muffins
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pure pumpkin puree
1/2 maple syrup
1/2 cup unsweetened applesauce
1/4 cup room temperature coconut oil, melted
1 tbsp vanilla extract
1/2 cup rolled oats
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp allspice
pinch of nutmeg
pinch of salt
1/4 cup turbinado sugar
1/4 cup room temperature coconut oil
1. Preheat oven to 350ºF. Prepare muffin tin with liners, and set aside.
2. Begin muffin mix by adding dry ingredients to a medium bowl. Mix to combine.
3. In another bowl, add wet ingredients—pumpkin puree, maple syrup, applesauce, melted coconut oil, and vanilla. Stir to combine.
4. Add the wet ingredients to the dry ingredients, and stir until batter becomes smooth.
5. In another bowl, make the muffin topping. First, add the dry ingredients and stir to combine. Then, cut in the coconut oil with a fork or pastry cutter, until crumbly topping forms. Set aside.
6. Divide muffin batter evenly into cups. Top each with a thin layer of streusel topping.
7. Bake about 25 minutes or until muffins pass the toothpick test. Let rest about 5 minutes before removing muffins from tin and allowing muffins to cool on wire rack.