If you’re on the hunt for a cozy, delightfully moist treat that captures the essence of fall in every bite, your search ends here with this Vegan Pumpkin Muffins With Streusel Topping Recipe. These muffins are bursting with warm spices, luscious pumpkin, and a crunchy, buttery streusel that creates a heavenly texture contrast. Perfect for breakfast, snack time, or paired with your afternoon tea, these muffins bring a comforting, seasonal vibe that feels like a warm hug from the inside out. Trust me, these are going to be your new favorite go-to pumpkin treat!
Ingredients You’ll Need
The beauty of this Vegan Pumpkin Muffins With Streusel Topping Recipe is in the simplicity of the ingredients that come together to create a complex symphony of flavor, texture, and autumnal color. Each ingredient plays a crucial role, whether it’s the pumpkin puree for moistness, the pumpkin spice for warmth, or the vegan butter for richness.
- Granulated sugar 50 g: Adds just the right amount of sweetness without overpowering the pumpkin.
- Pumpkin spice mix 1 teaspoon: The cozy blend of cinnamon, nutmeg, and cloves that defines pumpkin treats.
- Orange zest 1 teaspoon (optional): Adds a fresh, citrusy brightness that balances the spices beautifully.
- Plain flour 50 g: For the streusel topping, providing that crumbly texture we all adore.
- Vegan butter 30 g (room temperature): Creates a tender, melt-in-your-mouth crumble topping.
- Vegan buttermilk 1 batch: Made from soy milk and apple cider vinegar, it lends mild tanginess and reactiveness to the leavening agents.
- Pumpkin puree 300 g (NOT pumpkin pie filling): The star ingredient, packed with moisture and natural sweetness.
- Olive oil 110 ml or runny almond butter 160 g: Provides healthy fats and richness, with slight variations in flavor.
- Pure maple syrup 100 ml: Natural sweetener that enhances the overall depth with its caramel notes.
- Vanilla extract 1 tablespoon: A sweet floral note that rounds all the flavors beautifully.
- Soft brown sugar 140 g (or coconut sugar): Adds a subtle molasses flavor that complements the pumpkin.
- Plain flour 280 g (or 240g if using almond butter): The foundation for the muffins’ structure.
- Baking powder 1 tablespoon: Helps the muffins rise to fluffy perfection.
- Baking soda ½ teaspoon: Works with the buttermilk to give lightness.
- Sea salt ½ teaspoon: Balances the sweetness and amplifies the spices.
- Pumpkin spice mix 1 tablespoon: Incorporated into the batter for an intense pumpkin-flavored punch.
- Ground cinnamon 1 teaspoon: A warm, familiar spice that pairs perfectly with pumpkin.
- Powdered sugar 80 g (icing sugar): For a smooth glaze finish that’s easy to drizzle.
- Pure maple syrup 2 ½ tablespoons: Sweetens the glaze with a natural touch.
- Vanilla extract ½ teaspoon: Enhances the glaze with a subtle aroma.
How to Make Vegan Pumpkin Muffins With Streusel Topping Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10 to 12 liners, making sure to leave space between each because you’ll be filling every second cavity. This helps the muffins bake evenly and develop those perfect peaks. Now, create your vegan ‘buttermilk’ by combining soy milk with apple cider vinegar in a bowl, stirring gently and letting it sit for 5 minutes to thicken and sour—this is your secret ingredient for tender crumb and lift.
Step 2: Make the Streusel Topping
In a medium bowl, mix granulated sugar, pumpkin pie spice, and optional orange zest, rubbing the zest with your fingertips into the sugar to infuse it with fresh, lively aroma. Add the 50g of plain flour and room-temperature vegan butter, then use your fingertips again to crumble everything together. This streusel topping is all about that perfect crumbly balance—neither too dry nor too soggy. Set it aside in the fridge to keep it chilled until you’re ready to crown your muffins.
Step 3: Prepare the Muffin Batter
Whisk together the vegan buttermilk, pumpkin puree, almond butter or olive oil, maple syrup, vanilla extract, and soft brown sugar in a medium bowl until well combined and luscious. In a separate large bowl, sift together the flour, baking powder, baking soda, sea salt, the reserved tablespoon of pumpkin spice mix, and cinnamon. Carefully fold the dry ingredients into the wet in two parts, making sure not to overmix—you want light, airy muffins, not dense ones!
Step 4: Portion and Add Streusel
Use an ice cream scoop or large spoon to fill each muffin liner generously, aiming for full tops to achieve those perfectly puffed muffin lids. If you’re using tulip-style liners, fill them just to the top of the tray to avoid spilling. Next, shower each muffin with the chilled streusel topping, ensuring every bite gets a bit of that golden crumble that sings with flavor and texture.
Step 5: Bake and Cool
Bake your muffins initially at 190°C (375°F) fan-forced or 210°C (410°F) conventional for 5 minutes to jumpstart the rise, then reduce the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and continue baking for 15 minutes more. This two-stage baking process helps the muffins cook evenly with a lovely dome shape. Let the muffins cool for 5 minutes in the tray before transferring them to a wire rack to cool completely – patience here pays off big time!
Step 6: Make the Maple Glaze
Whisk together the powdered sugar, 2 ½ tablespoons of pure maple syrup, and vanilla extract until smooth and drizzle-able. Adjust the consistency by adding more sugar for thickness or maple syrup for thinness. Once your vegan pumpkin muffins are perfectly cooled, drizzle the glaze over the tops for that gorgeous finishing touch that adds both sweetness and visual appeal.
How to Serve Vegan Pumpkin Muffins With Streusel Topping Recipe
Garnishes
To elevate these Vegan Pumpkin Muffins With Streusel Topping Recipe for serving, try sprinkling a pinch of extra cinnamon or a few toasted pecans on top of the glaze for an added crunch. A small dollop of vegan whipped cream or a smear of almond butter can also turn these cozy muffins into a next-level treat that feels indulgent without being complicated.
Side Dishes
These muffins pair wonderfully with a steaming cup of chai tea or a nutty latte for a delightful balance of warm spices and creamy beverages. For brunch, serve alongside fresh fruit salad or a light green smoothie to brighten the plate and add freshness that complements the rich pumpkin flavors.
Creative Ways to Present
For a festive fall gathering, place the muffins in a rustic basket lined with a cozy linen napkin tied with twine. You could also serve them warm with a tiny jar of maple syrup or vegan butter for guests to add as they like. If you want to impress visually, drizzle a little extra maple glaze artistically on the serving platter around the muffins.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store these Vegan Pumpkin Muffins With Streusel Topping Recipe in an airtight container at room temperature for up to 5 days. This keeps the muffins tender but still flavorful. If refrigerated, they’ll last about a week but be sure to bring them back to room temperature before enjoying to regain their softness.
Freezing
Freezing is a fantastic option if you want to prep in advance. Wrap each muffin individually in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy, thaw at room temperature for a couple of hours—just like freshly baked pumpkin heaven waiting for you.
Reheating
To bring back that fresh-from-the-oven warmth, pop the muffins in a preheated oven at 160°C (320°F) for about 10 minutes. This gentle warming revives the soft crumb and crispy streusel topping beautifully, making every bite taste like it’s freshly made all over again.
FAQs
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It’s best to stick with plain pumpkin puree because pie filling has added sugars and spices that can alter the taste and texture of your muffins. Using pure pumpkin gives you more control over flavor and ensures the batter behaves as expected.
What can I substitute for vegan buttermilk?
If you don’t have soy milk or apple cider vinegar handy, you can use any other plant-based milk mixed with a tablespoon of lemon juice or white vinegar, allowed to sit for about 5 minutes. This acidity is key for activating the baking soda and keeping the muffins fluffy.
How can I make this recipe nut-free?
Simply use olive oil instead of almond butter to avoid nuts entirely. The recipe adapts perfectly for nut-free diets this way without compromising moistness or richness.
Is it possible to make these muffins gluten-free?
You can substitute the plain flour with a gluten-free baking blend that includes xanthan gum, but note that texture might be slightly different. Always check the blend’s instructions for best results when baking vegan pumpkin muffins with streusel toppings.
Can I make these muffins less sweet?
Absolutely! You can reduce the amount of sugars (granulated, brown, and maple syrup) by about 25% without drastically affecting the texture. Just remember the streusel topping and glaze will also add sweetness, so balance accordingly.
Final Thoughts
This Vegan Pumpkin Muffins With Streusel Topping Recipe is a warm and inviting way to welcome the flavors of fall into your kitchen. With its perfect balance of spice, moist pumpkin, and a delightfully crisp topping, it’s a recipe you’ll want to make again and again. Whether you’re sharing them with friends or savoring a quiet moment with a hot drink, these muffins truly feel like a seasonal hug. Give them a try—you won’t regret it!
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Vegan Pumpkin Muffins With Streusel Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Muffins with Streusel Topping are a delightful treat perfect for autumn or any time you crave a spiced, moist muffin. Made with pumpkin puree, warm pumpkin spices, and a crunchy streusel topping, these muffins are plant-based, naturally sweetened with maple syrup, and boast a soft crumb and a decadent maple glaze. Ideal for breakfast, snacks, or dessert, they accommodate vegan diets without sacrificing flavor or texture.
Ingredients
Streusel Topping
- 50 g granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 teaspoon orange zest (optional)
- 50 g plain flour
- 30 g vegan butter (room temperature)
Muffin Batter
- 1 batch vegan buttermilk (made with soy milk and apple cider vinegar)
- 300 g pumpkin puree (NOT pumpkin pie filling)
- 110 ml olive oil or 160 g runny almond butter
- 100 ml pure maple syrup
- 1 tablespoon vanilla extract
- 140 g soft brown sugar (or coconut sugar)
- 280 g plain flour (OR 240 g/2 cups if using almond butter)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
Maple Glaze
- 80 g powdered sugar (icing sugar)
- 2 ½ tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Prepare: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 10-12 muffin liners, spacing them out so every second cavity is filled. To make the vegan buttermilk, combine soy milk and apple cider vinegar in a medium bowl; stir and let sit for 5 minutes to curdle.
- Make the streusel topping: In a medium bowl, mix granulated sugar, pumpkin spice, and optional orange zest. Rub the zest and spices into the sugar with fingertips. Add plain flour and vegan butter; rub together with fingertips until the mixture resembles a crumbly texture. Chill the streusel in the fridge while you prepare the batter.
- Make the muffin batter: In a medium bowl, whisk together vegan buttermilk, pumpkin puree, almond butter or olive oil, pure maple syrup, vanilla extract, and soft brown sugar until smooth. In a separate large bowl, whisk plain flour, baking powder, baking soda, sea salt, pumpkin spice mix, and ground cinnamon. (Adjust flour depending on fat used: 280 g with olive oil or 240 g with almond butter.)
- Combine dry and wet: Sift the dry ingredients into the wet mixture in two increments. Gently fold after each addition to combine thoroughly but avoid overmixing, ensuring no visible flour streaks remain.
- Fill muffin liners and add topping: Using an ice cream scoop or large spoon, fill muffin liners to the very top for tall muffin tops (or level with the muffin pan for tulip cases). Evenly crumble streusel topping over each muffin.
- Bake: Bake at fan 190°C (375°F) or conventional 210°C (410°F) for the first 5 minutes. Then, reduce temperature to fan 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes until a toothpick inserted comes out clean. Let muffins cool for 5 minutes in the tray, then transfer to a cooling rack for 30 minutes to cool completely.
- Make the glaze: Whisk powdered sugar, maple syrup, and vanilla extract together until smooth. Adjust thickness by adding more powdered sugar or maple syrup if desired. Drizzle the glaze over the cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week (bring to room temperature before serving). Muffins can be frozen in airtight containers and thawed for a couple of hours before serving. For best flavor, gently warm in the oven before eating.
Notes
- Use pumpkin puree, not pumpkin pie filling, to maintain the correct texture and flavor.
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, cloves, and allspice—ensure it is vegan.
- Vegan buttermilk is made by combining soy milk with apple cider vinegar and letting it curdle.
- Substitute olive oil with runny almond butter for a nuttier flavor; adjust flour quantity accordingly.
- For a thicker or runnier glaze, adjust powdered sugar or maple syrup quantities as desired.
- Do not overmix the muffin batter to avoid dense muffins.
- Use spacing between muffin liners to allow air circulation and prevent crowding during baking.
