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. 

Along with vegan pumpkin bread and vegan pumpkin coffee cake (my twist on the classic vegan coffee cake), what more could you need for a cozy fall morning?

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
• Customizable
• 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. 
• Cinnamon 
• 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:

1. Whisk together the dry ingredients.This is the flour, spices, baking soda, and baking powder.
2. 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. 
3. Add in the flour, and fold gently together. Mix until just combined.
4. Pour the batter into the muffin tin.You can use a large 6 muffin tin or a regular sized muffin tin.
5. 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

How to store pumpkin muffins

To store any leftover pumpkin muffins:

1. Store at room temperature: these pumpkin muffins will last for up to 5 days in an air tight container or bag at room temperature.
2. Place into the fridge: much like the room temperature option, store the muffins in an airtight container or bag for up to 1 week!
3. 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!!

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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!

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