Vegan Pumpkin Streusel Muffins

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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:

  1. These Vegan Pumpkin Streusel Muffins are quick and easy to whip up in just under 30 minutes, all in one bowl.
  2. They’re naturally vegan and can be easily made gluten-free, catering to various dietary preferences.
  3. Loaded with pumpkin spice flavor and topped with a crunchy streusel topping, they’re a delightful indulgence for the holiday season.
  4. This recipe utilizes a whole can of pumpkin puree, ensuring no leftovers go to waste.
  5. Get ready for your kitchen to be filled with the delightful aroma of pumpkin spice as these muffins bake!

Tips And Tricks:

  1. Ensure the wet ingredients are thoroughly mixed before adding the dry ingredients.
  2. 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.
  3. For extra fluffy muffins, bake them in every other muffin cavity to allow ample space for them to rise.

Frequently Asked Questions:

  1. 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.
  2. Is adding the cinnamon-sugar center necessary?
    While not essential, it adds a lovely cinnamon swirl look and flavor to the muffins.
  3. 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

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Servings 7 large muffins


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


  • 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


  • 1/3 cup powdered sugar
  • 1 tbsp milk


  • 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.


  • 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.

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