Perfect Vegan Pumpkin Muffins
Warm, fluffy, and perfectly spiced, these Vegan Pumpkin Muffins are the ultimate fall bake. Made with real pumpkin purée, cozy autumn spices, and just the right amount of sweetness, they’re soft, tender, and bursting with seasonal flavor. Perfect for breakfast, a quick snack, or a festive treat, this easy pumpkin muffin recipe comes together in minutes and fills your kitchen with the comforting aroma of fall.
Servings 12 people
Ingredients
- 210g (1 ¾ c) All Purpose Flour
- 250g (1 ¼ c) Granulated Sugar vegan
- 1 Tbs Baking Powder
- 1¼ tsp Cinnamon
- ½ tsp Ginger ground
- ½ tsp Nutmeg
- ¼ tsp Allspice
- ⅛ tsp Clove
- ¼ tsp Salt
- 260g (1 c) Pumpkin Puree
- 45g (2 Tbs) Molasses
- 120g (½ c) Almond Milk
- 100g (½ c) Canola Oil
- 1 tsp Vanilla Extract
Streusel Topping:
- 30g (¼ c) All Purpose Flour
- 40g (¼ c) Brown Sugar
- ½ tsp Cinnamon
- 42g (3 Tbs) Vegan Butter melted
Instructions
Make the streusel topping:
- In a small bowl, combine the flour, brown sugar and cinnamon.
- Drizzle in melted vegan butter and stir together with a fork until small crumbs form. Set aside.
Pumpkin muffins:
- Prepare your space. Preheat oven to 400℉. Grease cupcake tin or fill with liners.
- Whisk the flour, sugar, baking powder, all of the spices and salt in a medium bowl.
- In a large bowl, mix together the pumpkin puree, molasses, almond milk, canola oil and vanilla extract.
- Add the dry mixture to the wet mixture. Fold to combine until no dry spots remain. Don't overmix.
- Scoop batter into each cavity of the cupcake pan evenly, about 2/3 full.
- Sprinkle the tops of each muffin with the brown sugar streusel topping.
- Bake for 18-20 minutes or until tester comes out clean.
- Cool in pan for 10 minutes, then transfer muffins to a cooling rack.
- Enjoy within 3-5 days. Store at room temperature in an airtight container.