Vegan Pumpkin Muffins

5 from 1 vote

These easy vegan pumpkin muffins are made with a delicious pumpkin spice batter, swirled with brown sugar and cinnamon, topping with a streusel topping.

Prep Time10

Cook Time16

Total Time26

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings:

Calories: 258kcal

Author: Courtney Hunter

Ingredients

2.5 cups flour
½ cup oats
4 teaspoon pumpkin pie spice
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
15 oz can pumpkin
½ cup brown sugar
½ cup white sugar
⅔ cup oil
⅓ cup apple sauce
2 TB non-dairy milk soy milk, almond milk, oat milk, whichever you prefer
1.5 teaspoon vanilla

Middle

½ cup brown sugar
½ teaspoon cinnamon

Topping

½ cup brown sugar read instructions use left over brown sugar from the middle
2 TB vegan butter
4 TB oats
4 TB flour

Instructions

Preheat the oven to 350 degrees and line a muffin tin with paper liners or grease well with oil.
Take a large bowl and combine your dry ingredients; flour, oats, pumpkin pie spice, baking soda, baking powder, brown sugar, white sugar, and salt. Stir with a whisk until combined well.
Take a medium size bowl and add all your wet ingredients; pumpkin puree, oil, apple sauce, plant milk, and vanilla extract stir until combined.
Add your wet ingredients into your dry ingredients and stir until just combined.
Take a small bowl and add ½ cup brown sugar with ½ teaspoon cinnamon.
Fill your muffin tins about ¾ full unless you want fuller muffins, then add 1 teaspoon of the brown sugar cinnamon mixture to each muffin. Then take a spoon and swirl this into the muffin.
You should have ¼ cup or so left of the brown sugar mixture if you don't, you can add more sugar, then add your remaining topping ingredients; use a fork or a pastry brush to break into small pea-size pieces. Sprinkle an even amount on the top of each muffin.
Let bake in the preheated oven for 16-20 minutes until a toothpick comes out clean, don't overbake.

Notes

Storage- These are best stored at room temperature in an airtight container for 3-4 days.

Freezing- These freeze great just let them come to room temperature before placing them in a freezer-safe airtight container or freezer bag in the freezer for up to 3 months. Let them defrost on the counter before eating.

Expert Tips and Tricks-

1. If you want to add some pizzazz to this recipe, feel free to add some vegan chocolate chips. I LOVE a chocolate pumpkin combo.
2. These are best the day they are made but still taste good for a few days after. You can serve them as is or make icing and drizzle over the top.
3. If you want to make these oil-free You can add an additional ⅓ cup apple sauce and ⅓ cup almond butter for an oil-free option to make up for the ⅔ cup of oil.
4. If you want to make these into mini muffins I would check the baking time at around 10 minutes and go up from there.
5. You don't have to use the streusel topping but I most definetly would.

Nutrition