Vegan Pumpkin Muffins
Fluffy vegan pumpkin muffins with cafe-style muffin tops! These muffins come together in one bowl and have an optional crunchy streusel topping.
Servings: 12 muffins
Ingredients
Wet ingredients for pumpkin muffins
- 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- 1 cup (190g) packed light brown sugar, granulated sugar or coconut sugar
- ½ cup (125g) neutral flavored oil
- ¾ cup (190g) dairy-free milk
- 1 teaspoon vanilla extract, optional
Dry ingredients for pumpkin muffins
- 3 cups (375g) all-purpose plain flour, spooned and leveled (note 1)
- 4 teaspoons pumpkin pie spice, (note 2 for homemade blend)
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt, optional
Crumb topping (see note 4 for optional icing)
- ½ cup (65g) all-purpose plain flour
- ¼ cup (30g) raw pumpkin seeds, or replace with 1-2 tablespoons (8-15g) extra flour
- 3 tablespoons (45g) vegan butter or coconut oil, melted and cooled
- 2 tablespoons (25g) packed brown sugar, granulated sugar or coconut sugar
- ½ teaspoon pumpkin pie spice, or ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with liners. If you're using paper liners, spray or brush them with oil.
Preparing the pumpkin muffins:
- Add the wet ingredients to a large mixing bowl and whisk until combined. Add the dry ingredients to the wet batter and mix until there are no big lumps. Make sure you don't overmix the batter.
- Use an ice cream scoop or a spoon to divide the batter in your muffin pan (note 3). The batter should fill each cup almost entirely (check the reference images above).
To make the crumb topping:
- Add all ingredients for your crumb topping to a mixing bowl (use the same bowl that you used for your batter to minimize dirty dishes). Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.
- Generously sprinkle the crumb topping onto your muffins.
Baking and storing the muffins:
- Bake the muffins for 25-28 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.
- Allow the muffins to cool in the muffin pan for 10 minutes (or until they aren't too hot to handle). Remove the muffins and allow them to cool on a wire rack.
- Enjoy the muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store leftover muffins in an airtight container at room temperature for 3-4 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens, you can reheat the muffins in the oven for 10 minutes at 160°C (320°F) or until heated through.
Notes
- It's important to measure the flour accurately, otherwise your muffins will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. Don't use the measuring cup to scoop flour out of your container, as it will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
- For homemade pumpkin spice, use 2 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger and ⅛ teaspoon ground cloves.
- For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
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If you'd like to top your streusel with an icing, combine ¾ cup (75g) of powdered sugar with 3-4 teaspoons of dairy-free milk. Add more sugar for a thicker icing or more liquid for a thinner icing and drizzle it over the cooled muffins.
Nutrition
Serving: 1 muffin with topping | Calories: 374kcal | Carbohydrates: 52g | Protein: 6g | Fat: 17g | Sodium: 209mg | Potassium: 165mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5514IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 3mg
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