Get in the fall spirit with these easy and delicious Vegan Pumpkin Muffins, topped with a sweet and crunchy brown sugar streusel!
Hi friends! Happy Thursday! So I know some people have already decorated for Christmas... and they're fully embracing the Christmas spirit... but I'm over here like, LET PUMPKIN HAVE ITS MOMENT! I feel like I spent September and October showcasing a lot of Halloween and apple recipes, and pumpkin got put on the back burner. Well, its time to shine has now come! I posted that Pumpkin Cobbler last week, and now I have these cute little muffins for you. These Vegan Pumpkin Muffins with Brown Sugar Streusel are so easy to make, delicious, and they taste just like fall. Spiced pumpkin muffins are topped with a mixture of brown sugar, oats, and pepitas for a sweet caramelized crunch, and drizzled with a simple vanilla icing for the perfect finishing touch.
So... confession time. I have never posted a pumpkin muffin recipe on here before... because I've never made pumpkin muffins! WHO AM I. Okay, well, I will admit I made these oatmeal pumpkin muffins a long, long, long time ago but do those count? I am gonna say no. Besides, these are also vegan and have the most irresistible crunchy streusel on top ? I am such a sucker for a good streusel, are you??
These pumpkin muffins are a riff on my famous banana bread/muffins and they are similarly easy to make!! You really just sub mashed bananas for some canned pumpkin, add some spices, and you are set. The streusel on top is my favorite part BUT - if you're feeling lazy, you can skip it! I would recommend y0u add chocolate chips or something extra to them though, because the pumpkin muffins themselves are not super sweet. So you need something to make them a little sweeter! And you should still make the glaze because it's so super quick!
I hope you guys will give these yummy Vegan Pumpkin Muffins a try this fall! They are delicious and so easy to make!
Looking for more vegan fall treats? Check out my Vegan Apple Cinnamon Rolls, Vegan Caramel Apple Galette, Vegan Cherry Pistachio Chocolate Chip Cookies, and my Vegan Fig Dark Chocolate Layer Cake!
vegan pumpkin muffins with brown sugar streusel
Ingredients
- 1 cup pumpkin puree
- ⅓ cup vegetable oil
- ⅓ cup nondairy milk
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar
- 2 cups all-purpose flour
- 1 teaspoon pumpkin spice mix
- 1 teaspoon baking soda
- *for the streusel*
- 2 tablespoon melted coconut oil or vegan butter
- 2 tablespoon packed brown sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon pumpkin spice mix
- ¼ cup oatmeal
- 3 tablespoon pumpkin seeds
- *for the glaze*
- 2 cups powdered sugar
- ¼ cup nondairy milk
- 1 teaspoon vanilla extract
Instructions
- First, preheat the oven to 350F. Line a muffin tin with 12 muffin liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, milk, vanilla, and brown sugar.
- Stir in the flour, baking soda, and pumpkin spice mix. Divide the batter evenly among the 12 muffin liners.
- Now, prepare the streusel. In a small bowl, mix together the melted coconut oil/vegan butter, brown sugar, and pumpkin spice mix.
- Stir in the flour, oatmeal, and pumpkin seeds.
- Sprinkle the streusel mixture evenly among the muffins.
- Bake for 20-22 minutes, until golden brown and fluffy.
- While the muffins bake, make the glaze. In a small bowl, sift the powdered sugar. Add in the vanilla extract and then the milk, a bit at a time, until you reach the right consistency.
- When the muffins are ready, top with the glaze and enjoy!
Edward says
Hi Valentina,
thanks for sharing this. I never thought of putting streusel on muffins, but it sounds like a great idea!
We made some dairy free carrot oat muffins (good job on your historic pumpkin oatmeal ones btw 😉 ) a few weeks ago and now that I think about it, some sweet topping would have fit in very well!
Do you reckon you can achieve a similar result to yours using honey as a binder
instead of coconut oil/vegan butter? Maybe not for the color but for consistency and overall "feeling"?
Thanks 🙂
valentina says
Thank you so much for your comment, Edward! I think you could definitely try doing a topping with honey! It might be a bit more crunchy than mine (think more granola-like) but I bet it would be tasty!