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Vegan Pumpkin Muffins with Crunchy Streusel

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 th
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Ingredients Method

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

Method
 

Preheat the Oven and Prep Your Pan
  1. 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.
Prepare the Dry Ingredients
  1. 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.
Mix the Wet Ingredients
  1. 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.
Combine Wet and Dry Mixtures
  1. 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.
Prepare the Streusel Topping
  1. 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.
Fill the Muffin Tin
  1. 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.
Add the Streusel
  1. 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.
Bake the Muffins
  1. 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.
  2. 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.
Cool and Serve
  1. 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.