It isn’t always easy to find a good recipe for vegan muffins that is both moist and delicious. But this vegan pumpkin streusel muffin recipe is one the the best! If not THE best!
It’s quick and easy and makes over the top delicious muffins! Most of the ingredients you’ll probably already have on hand. You don’t need a mixer, just a big bowl (or two), and a mixing spoon. It simply couldn’t be any easier!
We use organic ingredients, however it’s your preference.
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Vegan Pumpkin Muffins Ingredients:
- 1/2 cup organic unsweetened almond milk
- 2 tablespoons distilled white vinegar
- 2 1/2 cups organic whole wheat flour
- 1 teaspoon organic baking soda (sodium bicarbonate)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon organic sea salt
- 1/4 teaspoon organic ground cloves
- 1/4 teaspoon organic ground ginger
- 1 teaspoon organic ground cinnamon
- 1/4 teaspoon organic ground nutmeg
- 2/3 cup organic pure maple syrup
- 1/2 cup melted organic coconut oil
- 1 teaspoon organic pure vanilla
- 1 15 ounce can organic pumpkin puree
Pecan Streusel Ingredients:
- 1/3 cup organic rolled oats
- 2/3 cup organic whole wheat pastry flour (regular white flour would work too)
- 1 cup chopped pecans (ours are from our sister’s tree)
- 1/2 teaspoon organic ground cinnamon
- 1/4 teaspoon organic sea salt
- 1/4 cup organic pure maple syrup
- 1/4 cup melted organic coconut oil
Maple Glaze Ingredients:
- 1 cup sifted organic powdered sugar
- big pinch of organic sea salt
- 1 tablespoon melted organic coconut oil
- 1 teaspoon organic pure vanilla (I like to use vanilla paste for the glaze)
- 1/4 cup organic pure maple syrup
- 1 tablespoon organic unsweetened almond milk
Directions: (Suggestion: mix up the Pecan Streusel first)
Pecan Streusel
- Mix together rolled oats, whole wheat flour, chopped pecans, ground cinnamon and sea salt.
- Whisk together melted coconut oil and maple syrup.
- Pour the wet ingredients in with the dry and mix together. Set aside and start on the muffin mix.
Pumpkin Muffins
- Stir white vinegar into unsweetened almond milk. Let it set for 5 to 10 minutes. This is a bit like homemade vegan buttermilk.
- Preheat your oven to 475 degrees.
- Grease/oil your muffin tins OR use muffin liners like we prefer.
- Use a large bowl to mix together whole wheat flour, baking soda, baking powder, salt, cloves, ginger, cinnamon and nutmeg.
- Whisk together the maple syrup, coconut oil, vanilla, pumpkin puree and the almond milk/vinegar mixture.
- Add the wet ingredients to the dry and mix together. Do not over mix.
- Fill your prepared muffin tins 2/3 full with the pumpkin batter.
- Sprinkle the top of each muffin with the pecan streusel mixture.
- Bake at 375 degrees for 11-12 minutes or until a toothpick comes out clean. Do not over bake.
Maple Glaze
- Whisk together powdered sugar, salt, coconut oil, maple syrup and vanilla. Add almond milk until/for a drizzling consistency.
- Drizzle over muffins.
- Enjoy!
[…] like me? Make your favorite pumpkin recipe or make one of our favorites… Pumpkin Pie Spice, Pumpkin Muffins with Pecan Streusel, and Pumpkin and Coconut […]