Bring on fall flavors with these vegan pumpkin muffins! These tender muffins are full of your favorite pumpkin spice flavors and topped with the best streusel topping.
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.
Video
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