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Vegan Pumpkin Streusel Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
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.