Description

These Vegan Pumpkin Muffins are moist, flavorful, and topped with a delicious crumbly topping. Made with pumpkin puree, warm spices, and dairy-free ingredients, they’re perfect for a cozy breakfast, snack, or dessert. Easy to prepare and bake, these muffins offer a delightful vegan treat with a tender crumb and satisfying texture.

Ingredients

Scale

Muffins:

15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
1 – 1 1/4 cups (200g-250g) packed light brown sugar (to taste)
1/2 cup (110g) neutral flavored oil
3/4 cup (170g) dairy-free milk (room temperature)
1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose plain flour (spoon and leveled)
3 teaspoons pumpkin pie spice (see homemade blend note)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (65g) all-purpose plain flour
1/4 cup (30g) raw pumpkin seeds (or replace with 1–2 tablespoons (8-15g) extra flour)

Crumb Topping:

3 tablespoons (45g) vegan butter (melted and cooled)
2 tablespoons (25g) packed brown sugar (granulated sugar or coconut sugar can be used)
1/2 teaspoon pumpkin pie spice (or ground cinnamon)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with liners, and if using paper liners, spray or brush them with oil to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, light brown sugar, neutral oil, dairy-free milk, and vanilla extract until fully combined and smooth.
Add Dry Ingredients: Sift or mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt separately. Gradually add these dry ingredients to the wet mixture and stir until no large lumps remain, being careful not to overmix to keep muffins tender.
Portion Batter: Using an ice cream scoop or spoon, distribute the batter evenly into the muffin pan cups, filling each nearly to the top for a nice rise.
Make Crumb Topping: In the same mixing bowl, combine melted vegan butter, brown sugar, pumpkin pie spice, and the half cup of flour with pumpkin seeds. Mix with a spoon or fingertips until the mixture becomes flaky and crumbly.
Top Muffins: Generously sprinkle the crumb topping over each muffin, ensuring even coverage to create a delightful crunchy texture after baking.
Bake: Place the muffin pan in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes or until cool enough to handle safely. Then transfer them to a wire rack to cool completely.
Serve: Enjoy the muffins warm or at room temperature. They are delicious on their own or with a spread of vegan butter.
Storage: Store leftover muffins in an airtight container at room temperature for 3-4 days, refrigerate for up to 5 days, or freeze for up to 1 month. To refresh the crumb topping if it softens, reheat muffins in the oven at 160°C (320°F) for 10 minutes until warmed through.

Notes

You can adjust the amount of brown sugar according to your desired sweetness.
The pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, allspice, and cloves.
If you don’t have pumpkin seeds, replace them with 1-2 tablespoons extra flour in the crumb topping.
Do not overmix the batter to keep muffins light and fluffy.
Oil brushing inside liners helps with easy muffin removal and keeps liners from sticking.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: vegan pumpkin muffins, pumpkin spice muffins, vegan baking, dairy-free muffins, fall recipes, pumpkin recipes, crumb topping muffins