As the cool breeze of fall begins to settle in, there’s no better time to bake something warm, cozy, and full of autumn flavors. These healthy vegan pumpkin muffins with a crunchy streusel topping are not only delicious but also nutritious. They skip the oil and use healthier alternatives, making them a guilt-free treat.
This recipe covers three different toppings: pumpkin seeds, crunchy streusel, and of course vegan cream cheese frosting.
Why Make These Muffins?
These muffins stand out for their balance of taste and health. They are:
- Oil-free: We use applesauce to provide moisture and texture without the need for oil.
- Naturally sweetened: Brown sugar brings a caramel-like sweetness, but you can also substitute it with coconut sugar for an even healthier option.
- Vegan: Free from eggs and dairy, making them suitable for a plant-based diet.
- Perfect for fall: Packed with pumpkin puree and warming spices like cinnamon and nutmeg, they embody the flavors of the season.
Let’s dive into the recipe and explore how to make these healthy vegan pumpkin muffins, complete with a delightful crunchy streusel topping!
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Ingredients
Muffins:
- 1 ¾ cups all-purpose flour (or whole wheat flour for extra fiber)
- ¾ cup brown sugar (lightly packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsweetened applesauce (replaces oil)
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup plant-based milk (almond, soy, or oat milk)
Crunchy Streusel Topping:
- ⅓ cup flour
- ⅓ cup rolled oats
- ¼ cup brown sugar
- 2 tbsp coconut oil (firm, not melted)
- ½ tsp cinnamon
- Pinch of salt
For the Vegan cream cheese frosting:
- 1 cup vegan cream cheese
- ¼ cup vegan butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Preheat the Oven and Prep Your Pan
First, preheat your oven to 350°F (175°C). While it heats, prepare a 12-cup muffin tin by either greasing it lightly with non-stick spray or lining it with muffin liners for easy removal.
2. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients for the muffins. Start by combining the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices give the muffins their warm, fragrant flavor, while the flour and leavening agents ensure they rise perfectly.
3. Mix the Wet Ingredients
In another bowl, whisk together the wet ingredients. Add the pumpkin puree, applesauce, brown sugar, vanilla extract, and plant-based milk. Stir until everything is well combined and smooth. The pumpkin puree and applesauce are key to making these muffins moist and tender without needing oil.
4. Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough instead of light and fluffy. The batter will be thick, which is exactly what you want for dense, flavorful muffins.
5. Prepare the Streusel Topping
For the crunchy streusel topping, combine the flour, rolled oats, brown sugar, cinnamon, and a pinch of salt in a small bowl. Add the coconut oil, cutting it into the dry ingredients with a fork or your fingers until the mixture forms small, crumbly clumps. The oats add texture to the streusel, while the brown sugar and cinnamon enhance the sweetness and spice.
6. Fill the Muffin Tin
Divide the muffin batter evenly among the 12 cups of your muffin tin. The cups should be about two-thirds full, leaving room for the muffins to rise and the streusel topping to be added.
7. Add the Streusel
Sprinkle a generous amount of the prepared streusel topping onto each muffin. The streusel should completely cover the tops of the muffins for maximum crunch. Gently press it down so that it adheres to the batter.
8. Bake the Muffins
Place the muffin tin in your preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The streusel should be golden and crispy by the time the muffins finish baking.
If you are going for the vegan cream cheese frosting, than: Beat the vegan cream cheese and butter together until smooth, then gradually mix in the powdered sugar and vanilla until creamy and well-combined. Spread or pipe over the cooled muffins.
9. Cool and Serve
Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without getting soggy from the steam.
Tips for Success
- Use Fresh Spices: Spices can lose their potency over time, so make sure your cinnamon, nutmeg, ginger, and cloves are fresh to get the best flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can result in dense muffins instead of light, fluffy ones.
- Make it Gluten-Free: For a gluten-free option, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.
- Add Nuts or Seeds: For extra texture and nutrition, fold in ¼ cup of chopped walnuts, pecans, or pumpkin seeds into the batter before baking.
Why You’ll Love This Recipe
These muffins are an excellent way to enjoy a healthier, oil-free treat that’s still packed with flavor. The pumpkin provides moisture and richness, while the applesauce ensures you won’t miss the oil. The streusel topping adds a delightful crunch that contrasts with the soft, fluffy muffins. Best of all, they’re easy to make and can be stored for a few days, so you can enjoy them throughout the week.
Serving Suggestions
Pair these muffins with a hot cup of coffee or tea for a cozy breakfast or snack. You can also serve them warm with a dollop of vegan butter or jam for an extra indulgent treat.
Storage
Store the muffins in an airtight container at room temperature for up to three days. If you’d like to keep them longer, they freeze beautifully. Just pop them into a freezer-safe bag and thaw when needed.
Meta Description: Enjoy these healthy, oil-free vegan pumpkin muffins with a crunchy streusel topping, perfect for fall!
