The pumpkin muffin is an essential baked good for the fall season, and we’ve made a vegan version that doesn’t skimp on the deliciousness of this classic treat. It’s fluffy and moist, with warm spices to compliment the rich pumpkin and crumbly streusel topping. We hope you enjoy these muffins as much as we enjoyed perfecting them.
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 T ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 cup white sugar
½ cup brown sugar
1 15 oz can pumpkin puree
½ cup neutral oil (ex: canola or sunflower)
1 tsp vanilla extract
For the Topping:
3 T brown sugar
3 T all-purpose flour
1 T neutral oil
Prepare your muffin tins. This recipe makes about 12 muffins. To get the best rise and to keep your muffins looking wonderfully baked, I recommend spacing out your muffins. Only put a muffin liner in every other space to keep the muffins from squishing each other as they puff up while baking.
Preheat your oven to 400F°.
In a medium bowl, add your all-purpose flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Whisk them together until incorporated and set it aside.
In a separate, large bowl, add your pumpkin puree, white sugar, brown sugar, oil and vanilla extract. Whisk together until well combined.
Add your dry ingredients to your wet ingredients and mix until just combined.
Scoop a generous spoonful of batter into each muffin liner. If you’ve filled all 12 and still have some batter left, go back and add extra to each one until it’s all used up.
Make your streusel topping. Add your all-purpose flour, brown sugar, and oil to a small bowl. Whisk together with a fork until well combined. Sprinkle it on top of each muffin until you run out.
Put your muffins in the oven and bake for 20-22 minutes, depending on your oven. I recommend setting a timer for 20 minutes and seeing how much they need after that. They should be puffed up and golden brown, especially on the edges.
Allow them to cool and enjoy!