Vegan Pumpkin Streusel Muffins
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 35 minutes
- Yield: 7 large muffins 1x
- Category: Breakfast, Dessert
Ingredients
Scale
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.
