Classic Vegan Pumpkin Muffins! Soft, fluffy, full of fall flavors like pumpkin and pumpkin spice and made even better with nubbly delicious, nutty streusel and a generous drizzle of maple glaze. The perfect fall treat!
Back-to-back vegan pumpkin recipes? Yep. And you know what? I'm not sorry. Fall is my favourite season and if like me you feel like celebrating the beauty of the changing seasons and all things pumpkin spice, then these amazingly delicious Vegan Pumpkin Muffins are here for you.
In this post:
They make a lovely, more decadent alternative to my vegan pumpkin bread with their irresistible vegan streusel topping and drizzly maple glaze! Inspired by my vegan lemon muffins and just as delicious, my vegan pumpkin muffins will be just perfect with your cozy cup of morning coffee or if you're really feeling it, a pumpkin spice latte.
Here's what we'll be needing to make this vegan pumpkin muffin recipe:
For the muffins:
And a few ingredient notes:
- Pumpkin purée - You won't need the entire can. Use the remainder to make one of my other delicious vegan pumpkin recipes.
- Flour - You can use all-purpose flour, spelt flour or white whole wheat flour in this recipe.
- Sugar - You can use any sugar you like in this recipe. White, cane, light brown, dark brown or coconut. Just don’t replace the sugar with a liquid sweetener.
- Non-dairy milk - To bring everything together. Any such as almond milk, soy milk, oat milk or cashew milk is fine.
- Ground flaxseed - Really important in this recipe! When using a lot of pumpkin puree in baking, especially when eggs aren't being used, the texture can suffer, ending up damp or a little gummy. Flax absorbs the moisture, improving the texture and rise of these muffins.
How to make Vegan Pumpkin Muffins
These vegan pumpkin spice muffins are really easy to make. Here's how:
- Mix the streusel ingredients together in a small bowl using a fork then refrigerate.
- Mix the dry ingredients together in a large mixing bowl.
- Mix the wet ingredients together in another bowl.
- Mix the wet mixture with the dry mixture to make a thick batter.
- Fill the muffin wells right to the top with batter.
- Sprinkle over the streusel.
- Drizzle with maple glaze once cool
My success tip for perfect muffin tops? Fill the muffin wells right up to the top and give them an initial, very hot blast in the oven. This creates steam that will raise those muffin tops right up from the inside out. Then you need to turn them down after 5 minutes so that the insides cook through more gently. And don't worry, the batter won't overflow because of the initial high temperature.
I haven't added any mix-ins to these muffins because they are incredibly delicious without any. Feel free to add some in if you want to though. Chocolate chips or chopped nuts would be great! you could even top them with vegan cream cheese frosting instead of the streusel!
Store completely cooled muffins in an airtight container with some paper towels top and bottom. Replace the towels as they get damp. Muffins can also be stored in the freezer for up to 3 months.
I haven't tested the recipe gluten-free but a good gluten-free flour blend like Bob's Red Mill 1 for 1 baking flour should work just fine.
Any squash puree will work in this recipe as will sweet potato puree.
Omit the streusel and use cashew butter instead of oil in the muffin batter. Use the same quantity and blend it up into the milk before proceeding with the recipe. You will need to add an extra 2 tablespoons of milk. Cashew butter has a neutral buttery flavor and will provide the necessary fat to create a nice spongy, good textured muffin.
Use this combo instead:
1¼ teaspoon ground cinnamon
¾ teaspoon ground ginger
slightly rounded ¼ teaspoon ground cloves
slightly rounded ¼ teaspoon ground nutmeg
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Pumpkin MuffinsAuthor:
For the streusel
- ¼ cup (54 grams) melted vegan butter , it must be melted then cooled to room temp before you use it.
- ⅓ cup (64 grams) light or dark brown sugar , or coconut sugar
- 1 tablespoon (15 grams) white or cane sugar
- ⅔ cup (84 grams) all purpose flour , plain flour in the UK
- OPTIONAL ½ cup (75 grams) chopped pecans or walnuts
For the muffins
- 1½ cups (338 grams) pumpkin puree , not pumpkin pie filling
- 1 cup (200 grams) white or cane sugar
- ½ cup (120 mls) plant milk , unsweetened & unflavored
- ½ cup (120 mls) liquid oil , such as light olive oil, canola oil, sunflower oil, or vegetable oil
- 1 tablespoon apple cider vinegar
- 1½ teaspoons vanilla extract
- 2½ cups (312 grams) all-purpose flour , plain flour in the UK (spelt or white wholewheat are ok too)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda , bicarbonate of soda in the UK
- 2½ tablespoons ground flaxseed , it must be ground not whole
- 2½ teaspoons pumpkin spice , see recipe notes for alternative
- ¾ teaspoon fine sea salt , not table salt
For the optional maple drizzle
- 1 cup (125 grams) powdered sugar
- 2 tablespoons maple syrup , real maple syrup not pancake syrup
- 2 to 3 tablespoons plant milk , unsweetened & unflavored
- Preheat oven to 425°F (218 °C) with a shelf ready in the middle and grease or line a 12 hole muffin pan. The temperature is not a mistake. We want the oven that high.
For the streusel
- First make the streusel - To a medium bowl add the cooled melted butter, brown sugar and white/cane sugar. Stir to combine. Add the flour (and optional chopped pecans) to the butter mixture and using a fork (do not use a spoon or spatula), gently toss everything together to form a mix of sandy, small, medium and large clumps, making sure to incorporate all of the dry flour. Put it in the fridge while you make the muffin batter.
For the muffins
- To a medium bowl, add the pumpkin puree, sugar, milk, oil, vinegar and vanilla. Stir well to combine
- To a large bowl add the flour, baking powder, baking soda, ground flax, pumpkin spice and salt. Whisk to combine.
- Pour the wet mixture into the dry mixture and gently fold together until you can't see any dry flour. Do not over-mix. Once the wet and dry ingredients are mixed together it is important to work as fast as you can. The quicker you are the more the muffins will rise in the oven.
- Fill the muffin wells right to the top with the batter. You should get 11 or 12 muffins depending on your pan. Don't worry, they won't overflow because of my high temperature trick ;O)
- Remove the streusel from the fridge and sprinkle a really generous amount over the top of each muffin. Press it in just a little with your fingers then get the muffins straight in the oven. Don't leave them hanging around.
- Bake for 5 mins then reduce the oven temperature to 350°F (175 °C) WITHOUT OPENING THE DOOR and bake for another 16 to 17 minutes or until the muffins look golden, well risen and a skewer, sharp knife or toothpick inserted into the middle of one comes out clean
- Remove from the oven and leave for 10 minutes in the pan before gently transferring to a wire rack.
For the glaze
- Once the muffins are cool, put the powdered sugar in a small bowl. Add the maple syrup a small drop at a time, mixing well as you go to work out lumps, then slowly add very small drops of milk until a very thick, but drizzle-able glaze is formed. You will not need nearly as much milk as you think you will. The amount is very, very small. No more than a couple of tablespoons. That's why it's important to add it very gradually. If you do accidentally add a little too much juice, add a few more tablespoons of powdered sugar to thicken it up again.
- Using a teaspoon, drizzle the glaze all over the top of the muffins allowing some to drip down the sides. The more rustic the better!
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- slightly rounded ¼ teaspoon ground cloves
- slightly rounded ¼ teaspoon ground nutmeg