Vegan Pumpkin Muffins with Brown Sugar Streusel
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.
Servings: 12 muffins
Calories: 323kcal
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
Instructions
- 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.
Nutrition
Serving: 1muffin | Calories: 323kcal | Carbohydrates: 49g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 187mg | Potassium: 123mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3380IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
