Vegan pumpkin muffins with brown sugar streusel are the perfect sweet fall snack. The streusel topping adds a delicious crunch to contrast the fluffy muffins.
Pumpkin muffins are a fall staple for me. It doesn't feel like I've fully celebrated the season without enjoying some.
These vegan pumpkin muffins taste like an elevated version of the 2 ingredient spice cake mix pumpkin muffins that I grew up making. So, when I have a little extra time, these muffins feels well worth it to make from scratch. You still only need about 10 minutes of hands-on time.
What really makes these muffins stand out it the streusel topping. It adds the perfect crunch and delivers even more fall flavor with extra cinnamon mixed in. Sometimes I like to add crushed walnuts as well.
Whether you enjoy these muffins as a midday snack or bring them to a Halloween party, they are sure to be hit. This is one of my favorite recipes to share because who doesn't love pumpkin?
Ingredient Notes
You will need these simple ingredients to make vegan pumpkin muffins with brown sugar streusel:
The ingredients for these pumpkin muffins are pretty standard, similar to my vegan chocolate chip muffins. The key to getting vegan muffins extra fluffy is the addition of baking powder.
Of course, to make them pumpkin you'll need pumpkin puree and pumpkin spice. I like to add some cinnamon as well to really bring out those fall flavors. If you have leftover pumpkin puree, use it to make pumpkin baked oatmeal or pumpkin overnight oats!
The streusel topping with brown sugar and cinnamon is probably my favorite part of these muffins, but they are still wonderful without it. You could add chocolate chips, walnuts, or dried cranberries instead.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Pumpkin Muffins
- Make streusel and chill.
- Mix dry ingredients.
- Add wet ingredients.
- Scoop into muffin tin.
- Top with streusel.
- Bake and reshape streusel topping.
- Cool and enjoy!
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Vegan Pumpkin Muffins with Brown Sugar Streusel
Equipment
- 12-cavity muffin tin
Ingredients
Cinnamon Brown Sugar Streusel
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup vegan butter
Pumpkin Muffins
- 2 cups all-purpose flour
- 1 cup brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup canola oil
- 1 cup pumpkin puree
- ½ cup soy milk
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°F and spray a standard-sized muffin tin with cooking oil. You can also use muffin liners, just make sure to spray them so the muffins don't stick.
- Whisk together ½ cup brown sugar, ½ cup all-purpose flour, ¼ teaspoon cinnamon, and ⅛ teaspoon salt in a small bowl. Add ¼ cup vegan butter and use your fingers to work it into the dry ingredients to form a crumbly mixture. Try to keep the chunks small, no bigger than a chickpea. This will make it much easier sprinkling over the muffins later. Place the streusel in the fridge to chill while prepping the muffin batter.
- Whisk together 2 cups all-purpose flour, 1 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and ¼ teaspoon salt in a large bowl.
- Add ½ cup canola oil, 1 cup pumpkin puree, ½ cup soy milk, and 2 teaspoons vanilla extract to the dry mix. Use a spatula to fully combine the muffin batter just until no streaks of flour remain.
- Scoop the pumpkin muffin batter into the prepared muffin tin. I used a large cookie scoop and nearly filled it but not all the way to ensure the batter yielded 12 muffins.
- Sprinkle the streusel over the muffins until they are all completely covered. Lightly press the streusel into the muffin batter so it sticks to the muffins, otherwise it will fall off while the muffins rise in the oven.
- Bake at 350°F for about 25 minutes or until the muffins bounce back when you gently press into them.
- If your streusel topping spread a bit over the top of the muffin pan, do not fret! Use a fork to push the topping back into the muffin. The streusel will set however you reshape it as it cools in the pan.
- Let the muffins cool in the pan on top of a wire rack for about 20 minutes before removing them.
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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