Introducing Vegan Pumpkin Streusel Muffins: a delightful treat bursting with pumpkin spice goodness and a deliciously sweet and salty topping. These muffins are not only fluffy and soft but also feature a tempting cinnamon swirl center, making them a must-try recipe for the fall season!
Why You’ll Love This Recipe:
- These Vegan Pumpkin Streusel Muffins are quick and easy to whip up in just under 30 minutes, all in one bowl.
- They’re naturally vegan and can be easily made gluten-free, catering to various dietary preferences.
- Loaded with pumpkin spice flavor and topped with a crunchy streusel topping, they’re a delightful indulgence for the holiday season.
- This recipe utilizes a whole can of pumpkin puree, ensuring no leftovers go to waste.
- Get ready for your kitchen to be filled with the delightful aroma of pumpkin spice as these muffins bake!
Tips And Tricks:
- Ensure the wet ingredients are thoroughly mixed before adding the dry ingredients.
- When layering the muffin batter in the liners, use a spoon to spread it evenly before adding the cinnamon-sugar mixture and repeating with another layer of batter.
- For extra fluffy muffins, bake them in every other muffin cavity to allow ample space for them to rise.
Frequently Asked Questions:
- Can these muffins be made gluten-free?
Absolutely! Just substitute all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. - Is adding the cinnamon-sugar center necessary?
While not essential, it adds a lovely cinnamon swirl look and flavor to the muffins. - How can I make these nut-free?
You can replace almond butter with alternatives like sunflower seed butter, tahini, or oat butter.
Vegan Pumpkin Streusel Muffins
Servings 7 large muffins
Ingredients
Pumpkin Muffins:
- 1.5 cups pumpkin puree or 1 regular-sized can
- 1/2 cup coconut sugar or any other sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup Extra Virgin Olive Oil or 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 or 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 or 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 375°F and line a muffin tin with liners, skipping every other one.
- In a bowl, mix together pumpkin puree, almond butter, coconut sugar, vanilla extract, and oil until fully combined.
- Add flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix until just combined; avoid overworking the batter.
- In a small bowl, mix streusel ingredients and set aside. Mix cinnamon and coconut sugar in another bowl and set aside.
- Use a double cookie scoop to add batter to muffin liners. Flatten batter with a spoon, sprinkle with cinnamon-sugar, add another layer of batter, and top with streusel.
- Bake for 23 minutes, then cool before drizzling with powdered sugar icing, if desired.
Notes
- Fully incorporate wet ingredients before adding dry ingredients.
- Use a spoon to evenly spread the batter when layering in the liners.
- Bake muffins in every other cavity for fluffy texture.