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an overhead shot of a vegan pumpkin streusel muffin

Vegan Pumpkin Streusel Muffins

Celebrate the arrival of autumn with these Vegan Pumpkin Streusel Muffins. These cozy, spiced muffins are perfect for brisk fall mornings.
5 from 9 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 16 muffins
Author: Sarah Sullivan

Ingredients

Dry Mixture

  • 1 3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet Mixture

  • 2 teaspoons vanilla extract
  • 1 cup pumpkin purée
  • 1/2 cup plant milk
  • 1/2 cup vegetable oil or vegan butter, melted and cooled

Streusel Topping

  • 1/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons vegan butter melted and cooled

Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plant milk
  • pinch salt

Instructions

  • Preheat oven to 425°F. Grease or line a muffin tray with paper liners.
  • In a large mixing bowl, whisk together dry ingredients: flour, white and brown sugar, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
  • Create a well in the center of the dry mixture and add the wet ingredients: pumpkin purée, vanilla extract, milk, and vegetable oil (or melted vegan butter). Mix until just combined.
  • Scoop batter into lined or greased muffin tin. Cups should be about 3/4 full.
  • In a separate bowl, mix all ingredients for the streusel topping (all-purpose flour, brown sugar, cinnamon, and melted and cooled vegan butter). Mix the ingredients until they resembled coarse crumbs.
  • Top each muffin with a heaping tablespoon of streusel topping. Gently press the mixture into the batter to help it adhere.
  • Bake in preheated oven for 5 minutes, then reduce the oven heat to 375°F and bake for an additional 15-17 minutes, until golden brown around the edges. A toothpick inserted into the center should come out with just a few moist crumbs attached.
  • Allow to cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
  • Once muffins are fully cooled, prepare the glaze. Whisk together sifted powdered sugar, vanilla extract, and a pinch of salt until completely smooth. If needed, add water 1 teaspoon at a time to thin out the mixture. Drizzle the glaze over the streusel topping, and your pumpkin muffins are ready to enjoy!

Storage

  • Muffins are best enjoyed the day they are made, but they can be stored in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze leftover muffins in an airtight container for up to 3 months. Make sure the muffins are fully cooled before placing in the freezer. Frozen muffins can be defrosted in the refrigerator overnight, or in the microwave (30-60 seconds depending on the power of your microwave).

Notes

Oil: Use a neutral-tasting vegetable oil such as vegetable oil, canola oil, refined coconut oil, sunflower oil, etc.
Pumpkin pie spice: If you don't have the individual spices (cinnamon, nutmeg, cloves, and ginger) on hand but you have pumpkin pie spice, use 1 tablespoon in this recipe.
Recipe updated Oct. '24. Pumpkin purée reduced to improve texture.

The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.