Fluffy Vegan Pumpkin Muffins with Streusel Topping
These fluffy vegan pumpkin muffins with a streusel topping are the most cozy fall treat. They are so warm, pillowy soft, and have just the right amount of sweetness. They are a little crunchy on the outside from the streusel topping, and have an incredibly fluffy texture on the inside with a stunning bright orange colour. These muffins take just 20 minutes to whip up, make a great snack or dessert, and will have everyone you serve these to asking for the recipe!
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
17
Serves: 12
Ingredients
- .5 cup.5 cup.5 cup Vegan Buttery Spread, melted
- .5 cup.5 cup.5 cup Granulated White Sugar
- .25 cup.25 cup.25 cup Brown Sugar, (packed)
- .5 cup.5 cup.5 cup Pumpkin Purée
- .333 cup.333 cup.333 cup Almond Milk
- 1 pinch1 pinch1 pinch Salt
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 pinch1 pinch1 pinch Ground Cinnamon
- 1 pinch1 pinch1 pinch Pumpkin Pie Spice, (or allspice)
- 2 tsp2 tsp2 tsp Baking Powder
- 1.5 cups1.5 cups1.5 cups All Purpose Flour, (using spoon and level method)
- .25 cup.25 cup.25 cup Brown Sugar, (packed)
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, softened
- .25 cup.25 cup.25 cup All Purpose Flour
- 1 pinch1 pinch1 pinch Ground Cinnamon
- 1 pinch1 pinch1 pinch Pumpkin Pie Spice, of or allspice
- .25 cup.25 cup.25 cup Rolled Oats, + 1 Tbsp
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 F. Line a muffin tray with muffin liners and set aside.
- In a medium-sized bowl, whisk together the melted vegan butter, white sugar and packed brown sugar until well combined.
- Next, add in pumpkin puree, almond milk, salt, vanilla extract, cinnamon, and pumpkin pie spice (allspice) and whisk together.
- Next, add in baking powder and flour and whisk until combined. At this point you can also use a spatula to mix in the flour if the dough is getting stuck in the whisk.
- Take your muffin tray and using a cookie scooper, scoop the muffin batter evenly into each muffin liner. Set aside.
- In a small bowl, combine all ingredients for the streusel topping together and mix with your hands. The topping should be creamy and smooth.
- Sprinkle some streusel topping over each muffin, then place in the oven and bake for 35 minutes or until toothpick comes out clean. Let cool for 10-15 minutes and enjoy!
Muffin batter
Streusel topping
Notes
How to store: Place the muffins in an airtight container and keep in the fridge for up to one week.
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About This Recipe
Show nutritional information
Coconut Free Cupcakes & Muffins Desserts Egg Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 234 |
| Fat: | 11 g |
| Carbohydrates: | 30 g |
| Protein: | 4 g |
| Cholesterol: | 8 g |
| Sodium: | 224 mg |
| Fiber: | 1 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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