Plant-Based Cinnamon Streusel Pumpkin Muffins
You can enjoy these delicious (and nutritious) plant-based cinnamon streusel pumpkin muffins any time of year. Pour yourself a cup of coffee, watch Gilmore Girls, and dive in! My only rule? Don't let a crumb go to waste.
Equipment
- 1 Large Bowl (for dry ingredients)
- 1 Medium Bowl (for wet ingredients)
- 1 Small Bowl (for streusel topping)
- 1 Whisk
- 1 Spatula
- 1 Can Opener
- 1 Fork
- 1 Cookie Scooper (holds approx. 3 tablespoons)
- 12 Cupcake/Muffin Liners
- Cupcake/Muffin Baking Tray
- Sifter
- Measuring Cups & Spoons
Ingredients
Pumpkin Muffins
- 2 cups all-purpose baking flour (sifted)
- ⅔ scant cup coconut sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¾ teaspoon sea salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- ½ cup coconut oil (melted)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 flax "eggs" (2 tablespoons ground flaxseed meal + 6 tablespoons water)
Cinnamon Streusel Topping
- ½ cup coconut sugar
- ½ cup oats
- ½ cup almond flour
- 1 tablespoon ground cinnamon
- ⅓ cup vegan butter (softened)
Instructions
- Preheat the oven to 425 degrees F. Grease your 12-count muffin pan with non-stick spray or fill each spot with a cupcake liner.
- Combine the dry ingredients. Start by sifting your flour into a large bowl. Whisk in your coconut sugar, cinnamon, nutmeg, ginger, cloves, allspice, sea salt, baking powder, and baking soda.2 cups all-purpose baking flour, ⅔ scant cup coconut sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¾ teaspoon sea salt, ½ teaspoon baking powder, 1 teaspoon baking soda
- Mix your wet ingredients in a medium bowl. Start by melting your coconut oil. Add the pumpkin puree, maple syrup, and vanilla extract.1 cup pumpkin puree, ½ cup coconut oil, 4 tablespoons maple syrup, 1 teaspoon vanilla extract
- Mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water. Allow the flax “eggs” to rest and thicken for 5 minutes in the fridge. Once ready, add them to the other wet ingredients and stir well.2 flax "eggs"
- Pour the wet ingredients into the larger bowl with dry ingredients.
- Combine everything without over-mixing!
- Use a cookie scoop (approx. 3 tablespoons) to evenly distribute the batter into each cupcake liner—about two-thirds of the way up!
- Make the delicious streusel topping. Combine your coconut sugar, oats, almond flour, and cinnamon together. Slowly incorporate the room-temperature vegan butter with a large fork until the mixture reaches a crumbly consistency, similar to wet sand.½ cup coconut sugar, ½ cup oats, ½ cup almond flour, 1 tablespoon ground cinnamon, ⅓ cup vegan butter
- Top each muffin with a tablespoon of the streusel topping. Be sure to press down, so every mouthwatering crumb stays in place!
- Bake at 425 degrees F for 8 minutes. Lower the temperature to 350 degrees F and bake for an additional 17-22 minutes.
- Let your muffins cool for at least 10-15 minutes before enjoying them! Happy Fall!!
Notes
- I know it's suuuper tempting, but don't open the oven until the very end! Insert a toothpick to make sure the muffins are officially done. If you put one in the middle, it should come out clean.
- Be careful not to overmix your batter. It could create a gummy texture.
- I used Miyoko’s European Style Cultured Vegan Butter, which adds a nice depth of flavor.
- My muffins baked for 8 minutes at 425 degrees F. They continued cooking for an additional 22 minutes at 350 degrees F.
Tried this recipe?Let us know how it was!