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
Scale
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.
