Moist & Fluffy Vegan Pumpkin Muffins with Streusel
Easy one bowlvegan pumpkin muffins that are packed with pumpkin spice flavor, super moist, and topped with a perfect cinnamon streusel crumble for the best healthy fall breakfast! Filled with real pumpkin and completely dairy free and no eggs, these pumpkin spice muffins are better than Starbucks!
Why you’ll just love these easy vegan pumpkin muffins
These one bowl vegan pumpkin muffins are literally like autumn just wrapped up in the most perfectly chocolatey and warm spiced bite.
Aside from a homemade vegan pumpkin spice latte, of course 😉
Seriously though, these healthy pumpkin muffins have the perfect balance of warming spices, moist and rich pumpkin, and sweet cinnamon crumble, making these the perfect sweet vegan breakfast for a fall morning or even an afternoon sweet treat or snack (and check out tons more of vegan breakfast recipes here and in my cookbook!).
Not one of my taste testers (I’ve now assembled an array of them haha!) thought these gluten free pumpkin muffins were “healthy,” not to mention vegan, including my mom (who, by the way, has a knack for detecting what’s gluten free/vegan and what’s not!!).
These pumpkin muffins are:
- Super moist and tender
- Perfectly sweet with the right balance of spices
- Full of fresh pumpkin
- Easy to make
- Naturally vegan, eggless, and dairy free
- Easily made gluten free and refined sugar free
- Perfect with a warm cup of coffee!
- Great for breakfast, snack, or dessert!
Vegan pumpkin muffins ingredients
What’s really cool about these one bowl vegan pumpkin muffins is that the ingredients are extraordinarily simple, and you’ll have a few options if you don’t have every ingredient on hand.
For these muffins, you’ll need:
- Pumpkin puree (not pumpkin pie filling)
- Flour: You can use either all purpose flour or gluten-free flour. I recommend King Arthur Measure for Measure gluten free flour. Oat flour is a little too delicate for this recipe. I also do NOT recommend using coconut flour nor whole wheat flour.
- Sugar: Both coconut sugar and granulated sugar work here. Coconut sugar will make these healthy pumpkin muffins refined sugar free, and the muffins will be slightly more caramel in color.
- Pumpkin spice blend: or pumpkin pie spice! You can also make your own here. This is just a blend of cinnamon, ginger, cadmium, and cloves. Some blends might also include nutmeg and allspice.
- Vegan butter: I recommend Miyoko’s here. You can also use coconut oil or swap in applesauce for an oil-free pumpkin muffin!
- Vegan dairy free yogurt: I recommend Forager Project cashew milk yogurt- it’s absolutely delicious! Along with pumpkin, dairy free yogurt acts as a replacement for eggs.
- Leavening agents: This is your baking soda and baking powder!
- Dairy free milk: Just a little bit to help the batter.
How to make super moist vegan pumpkin muffins (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
You’ll just love how easy and quick these vegan pumpkin muffins are to make! I recommend making the streusel before beginning the muffins. Simply combine the flour, sugar, pumpkin spice/cinnamon, and vegan butter. Then set aside and make the muffins!
Here’s how to make the best vegan pumpkin muffins:
- Whisk together the dry ingredients.This is the flour, spices, baking soda, and baking powder.
- Use a stand mixer or a hand mixer, and cream together the vegan butter and sugar. Mix until light and fluffy. then add in the remaining wet ingredients.
- Add in the flour, and fold gently together. Mix until just combined.
- Pour the batter into the muffin tin.You can use a large 6 muffin tin or a regular sized muffin tin.
- Bake the pumpkin muffins!Sprinkle the streusel on top and bake the muffins until a toothpick comes out clean!
Allowing the muffins to cool in the pan will actually help the muffins from sticking to the muffins liners, especially if you’re using applesauce.
Trust me, people will be knocking down your doors, so just be prepared if you’re sharing these!
Tips & Tricks for making vegan pumpkin muffins
Don’t skip resting the batter:
That’s how you get the super tall muffin tops in this vegan pumpkin muffins recipe!
If you don’t want to add the cinnamon streusel on top:
You can make these vegan pumpkin chocolate chip muffins by stirring in 1 cup of chocolate chips to the batter, or simply omit the streusel all together.
Make these vegan pumpkin muffins gluten free!
Simply use Bob’s Red Mill gluten free 1:1 Baking flour (in the blue bag) at an equal ratio.
For oil free vegan pumpkin muffins:
Swap in an equal amount of applesauce for the vegan butter, and it will work great! The liners might be a little trickier to pull off sometimes. Simply leave the muffins in the tin for 20-30 minutes to help loosen the liners.
These muffins are more than just breakfast!
You can make these pumpkin spice muffins as mini versions and pack them for a healthy snack or treat. Warm them up with a little vegan butter or nut butter, or even crumble up with a scoop of vegan vanilla ice cream!
How to store pumpkin muffins
To store any leftover pumpkin muffins:
- Store at room temperature: these pumpkin muffins will last for up to 5 days in an air tight container or bag at room temperature.
- Place into the fridge: much like the room temperature option, store the muffins in an airtight container or bag for up to 1 week!
- Freeze! If you want to have these muffins for longer than 1 week, you can store them in the freezer as well; these pumpkin muffins will last for about 1-2 months in the freezer.
You’ll absolutely love these easy vegan pumpkin muffins! They seriously are so fun and easy to make, so if you give them a go, let me know in the comments below, as well as giving it a rating!
And of course, I’d absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there (and thank you to all that do! I really love seeing them, you guys are so creative and GREAT bakers!).
Happy vegan pumpkin muffin baking!!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
Easy one bowl healthy vegan pumpkin muffins that are packed with pumpkin spice flavor, super moist, and topped with a perfect cinnamon streusel crumble for the best healthy fall dessert! Filled with real pumpkin and completely vegan and gluten free, these pumpkin spice muffins are the best sweet treat!
- 2 cup (250 g) all purpose flour or gluten free 1:1 baking flour
- 1 tbsp pumpkin spice blend
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup (260 g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150 g) organic granulated sugar
- 3/4 cup (150 g) brown sugar
- 2/3 cup (125 g) dairy free yogurt or applesauce
- 1/2 cup (113 g) salted vegan butter, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp cinnamon
- 1/2 cup vegan butter, melted
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 350F and line a cupcake tin with cupcake liners. Measure out all ingredients before beginning.
- Prepare the cinnamon streusel: In a medium bowl, whisk together the flour, sugar, and spices. Add in the melted vegan butter and stir together until you reach a thick dough. Set aside.
- Make the batter: In a medium bowl, whisk together flour, baking soda, baking powder, and spices. Set aside. In a large bowl, use a hand mixer or whisk to cream together the vegan butter and sugars until fluffy, about 2-3 minutes. Add in the pumpkin puree, dairy free yogurt, and vanilla extract. Mix again until combined. Then add in the flour mixture, along with the apple cider vinegar, and mix just until combined.
- Bake the pumpkin muffins. Scoop batter into each muffin liner about 3/4 of the way full. Top with the cinnamon streusel over each muffin. Place the muffins into the oven and bake for 25-27 minutes, or until the toothpick comes out clean.
- Storage: Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.
Gluten free: Use gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag.
Cinnamon streusel: If you’d prefer chocolate chip pumpkin muffins, swap in 1 cup of chocolate chips and omit the streusel. Or you can just have regular pumpkin muffins and omit the streusel all together!
- Serving Size: 1 muffin, no streusel on top
- Calories: 204
- Sugar: 13.4 g
- Sodium: 116.7 mg
- Fat: 8.6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 29.2 g
- Fiber: 1.1 g
- Protein: 3.2 g
- Cholesterol: 21.9 mg
Keywords: healthy pumpkin muffins, vegan pumpkin muffins, dairy free pumpkin muffins, pumpkin muffins, low fat pumpkin muffins, pumpkin spice muffins