Say hello to fall with these vegan pumpkin muffins! These muffins are soft, tender, full of pumpkin spice flavors and topped with the best streusel topping.
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There's a chill in the air, the leaves are changing colors, and I'm craving all things cozy which can only mean one thing…fall is here! And if there's one thing people love about fall, it's pumpkin. Specifically, pumpkin spice.
These vegan pumpkin muffins are perfect for anyone who wants more pumpkin spice in their life. They are moist, fluffy, packed with a whole can of pumpkin (or homemade pumpkin puree!), and finished with a cinnamon streusel topping that's optional but HIGHLY recommended.
These muffins make a great snack, dessert, or even breakfast if you want to start your day with great fall spice flavors.
Vegan pumpkin muffin ingredients
- All purpose flour
- Baking powder
- Cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Salt
- Canned pumpkin puree
- Granulated sugar
- Canola oil
- Light brown sugar
- Unsweetened almond milk
- Vanilla extract
How to make vegan pumpkin muffins
- Line 14 muffin cups with paper liners or grease with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another large bowl, whisk together pumpkin puree, granulated sugar, canola oil, brown sugar, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir together gently with a rubber scraper or wooden spoon just until combined. There may still be lumps in the batter.
- Divide the batter evenly between the prepared muffin cups and top with streusel.
- Bake at 400ºF for 16-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool for 15 minutes in the pan before removing the muffins and transferring to a wire rack to cool completely.
Streusel topping ingredients
- Coconut oil
- Light brown sugar
- Granulated sugar
- All purpose flour
- Cinnamon
- Salt
How to make streusel topping
- In a small bowl, combine all the streusel ingredients until they resemble sand with a few chunks about the size of a pea throughout.
Top tips
Don't over mix muffin batter
Over mixing your batter will result in tough, dry muffins. When mixing together the wet and dry ingredients, be sure to fold them together quickly with just a few strokes. It's ok to have a few small lumps still visible in your batter.
How to measure coconut oil
Use a tablespoon to measure the oil while it is still solid. Most recipes (including this one) are developed using this method, and measuring melted coconut oil may yield a different result.
How to mix streusel
I used a spoon to mix my streusel in the video, but for the best results, use your hands to mix the streusel topping together and sprinkle it over the muffins.
How to measure flour
To measure flour in cups, be sure to spoon the flour into the measuring cup and level it off with a knife. I always measure my flour this way, but it is considered less accurate than measuring by weight.
Because this recipe was developed measured in cups, I do not recommend measuring the flour by weight unless you are familiar with that kind of conversion.
How to store vegan pumpkin muffins
Store cooled muffins in an airtight container or covered in foil or plastic wrap at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months.
Tips for customizing vegan pumpkin muffins
- Leave off the streusel topping, or swap it out for the vanilla icing in my banana bundt cake
- Add chocolate chips before baking
- Use a 1:1 gluten-free flour mix to make these gluten-free
- Swap the cinnamon, nutmeg, ginger, and cloves for 2 ½ teaspoons pumpkin pie spice
- Make your own pumpkin puree from scratch
FAQ
This recipe uses pumpkin puree (100% pure pumpkin), NOT pumpkin pie filling. They are not the same, and pumpkin pie filling contains additional ingredients that would cause this recipe to turn out poorly.
This recipe makes 14 muffins. If you don't have 2 muffin trays, you can work in batches or overfill 12 muffin cups and bake for a minute or two longer.
Yes, you can freeze vegan pumpkin muffins. Place muffins in a zip top freezer bag or other airtight container and freeze for up to 3 months. To thaw let sit at room temperature for a few minutes or microwave for about 30 seconds.
Yes, you can make these muffins into pumpkin bread. Instead of the muffin pan, grease an 8.5 x 4.5 inch loaf pan.
Bake at 350ºF for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
More muffin recipes
- Chocolate Chip Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Pistachio Rose Muffins
- Double Chocolate Banana Muffins
- Healthier Double Chocolate Mini Muffins
- Banana Coconut Muffins
- Zucchini Muffins
- Carrot Muffins
More pumpkin recipes
- Pumpkin Puree
- Vegan Pumpkin Soup
- Pumpkin Pizza
- Pumpkin Seed Butter
- Pumpkin Seed Butter Cups
- Pumpkin Gingerbread
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Loaf
- Pumpkin Waffles
- Pumpkin Chocolate Chip Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Pumpkin Muffins
Ingredients
Pumpkin muffins
- 1 ¾ cup all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup canola oil
- ¼ cup firmly packed light brown sugar
- 6 tablespoons plain, unsweetened almond milk
- 2 teaspoons vanilla extract
Streusel Topping
- 1 tablespoon coconut oil, melted
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 ½ tablespoons all purpose flour
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
Pumpkin Muffins
- Preheat the oven to 400ºF. Line 14 muffin cups with paper liners or grease with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In another large bowl, whisk together pumpkin puree, granulated sugar, canola oil, brown sugar, almond milk, and vanilla extract.
- Add the wet ingredients to the dry and stir together gently with a rubber scraper or wooden spoon just until combined. There may still be lumps in the batter.
- Divide the batter evenly between the prepared muffin cups and top with streusel.
- Bake 16-20 minutes or until a toothpick inserted in the center of a muffin comes out clean and the tops of the muffins no longer look wet and spring back a little when pressed with a finger.
- Allow to cool 15 minutes in the pan before removing the muffins and transferring to a wire rack to cool completely.
Streusel Topping
- In a small bowl, combine all the streusel ingredients until they resemble sand with a few chunks about the size of a pea throughout. I find it best to start mixing with a spoon, then use my hands to finish mixing and sprinkle the streusel over the muffins.
Notes
Tips for customizing vegan pumpkin muffins
- Leave off the streusel topping, or swap it out for the vanilla icing in my banana bundt cake
- Add chocolate chips before baking
- Use a 1:1 gluten-free flour mix to make these gluten-free
- Swap the cinnamon, nutmeg, ginger, and cloves for 2 ½ teaspoons pumpkin pie spice
- Make your own pumpkin puree from scratch
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