Description
These Vegan Pumpkin Muffins with Streusel Topping are a perfect dairy-free, egg-free fall treat. Moist and flavorful, they combine warm pumpkin spices with a crunchy oat streusel, making them ideal for breakfast or dessert.
Ingredients
Scale
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup rolled oats
- 1/4 teaspoon cinnamon
- 1/4 cup vegan butter, melted
Instructions
- Prepare Milk Mixture: In a small bowl, combine the unsweetened plant-based milk with the apple cider vinegar and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, vanilla extract, and the curdled milk mixture until smooth and well combined.
- Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt, ensuring even distribution of the spices and leavening agents.
- Mix Batter: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Streusel: In a separate bowl, mix together the flour, brown sugar, rolled oats, and cinnamon. Stir in the melted vegan butter until the mixture forms crumbly clusters perfect for topping.
- Fill Muffin Cups: Line a muffin tin with paper liners and divide the batter evenly among the cups, filling each about three-quarters full to allow room for rising.
- Add Streusel Topping: Sprinkle the prepared streusel generously over each muffin to create a crunchy, sweet topping.
- Bake: Place the muffin tin in the preheated oven at 375°F (190°C) and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and setting the crumb structure.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- For extra texture and flavor, consider adding chopped nuts such as walnuts or pecans to the streusel topping.
- Store muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
- These muffins freeze well; freeze in a sealed container for longer storage and thaw before serving.
