These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall. They are pumpkin-y, cinnamon-y and scrumptious! They are so moist & fluffy, that you’d never guess they were gluten-free.
I sure have a lot of muffin recipes on my blog. I just can’t help it; they are so easy to make, delicious and totally portable. These Apple Cinnamon Baked Oatmeal Muffins have got me through busy school mornings, and I’ve put these Cornbread Muffins in my son’s lunch everyday (which makes him very happy)! So I wanted to add another bit of deliciousness to the rotation, with these Vegan Pumpkin Muffins with Cinnamon Streusel.
I’ve always loved cake topped with crumbly goodness. Growing up on Long Island, I lived dangerously close to the Entenmann’s factory, and could smell the sweet aroma from miles away. They had the freshest, tastiest crumb cake in a box. Too bad it’s not vegan or I might have a piece today.
I was going to make an Entenmann’s inspired crumb cake, but I decided to give it a little twist for fall with pumpkin, cinnamon and nutmeg. It’s only a short while that I can enjoy everything pumpkin (without looking crazy), so I might as well go for the gusto! I was going to make a cake, but wound up going for the quickest time, so I sprang for the muffin pan instead. These vegan pumpkin muffins were golden, crumbly and scrumptious in no time.
These muffins are gluten-free and lower in sugar than most muffins out there. Each bite is tender, sweet, fall-spiced with a crumbly & crunchy texture. So much yumminess all in one bite. What more could we ask for?
As I mentioned earlier, these lovely little gems are totally portable. Grab one before you head out the door for your busy morning, bring them to work, school. Heck, have one at bedtime – it’ll be like you’ve walked into a bakery, but get to be in you PJs’ while you enjoy your sweet treat. Yep, I would definitely call these bakery-style muffins. They really are THAT good.
The muffin top is just as good, too. It’s crumbly, crunchy, crispy, sugary-sweet and buttery – I just can’t get enough!
You can pair these pumpkin muffins with coffee, tea, or vegan milk. Maybe even with my Pumpkin Spice Latte – do you think that’s too much pumpkin all in one place? Heck no! Go for it!
Talk about easy; these muffins will be in your hands in under 30 minutes. Your house will smell like fall walked in the door. Much better than those fake fall-scented candles.
To make these delicious fall muffins gluten-free, I combine oat four, almond meal and all-purpose gluten-free flour. To pull it all together, I add some almond milk, flax eggs, lots of pumpkin puree, cinnamon, vanilla extract, nutmeg, virgin coconut oil, brown sugar and maple syrup.
To make the sweet & crumbly topping, I combine oat flour, tapioca flour, brown sugar, coconut oil, cinnamon, vanilla, nutmeg & a pinch of sea salt. Then I sprinkle this heaven on top of the muffin mixture, and bake until golden brown.
Are you ready for some fall love in your kitchen? Let’s get started!
- 2 flax eggs (2 tablespoons ground flax seed+ 6 tablespoons water)
- 3/4 cup almond milk (or any plant-based milk) + 2 1/2 teaspoons fresh lemon juice (or apple cider vinegar)
- 1 cup pumpkin puree
- 1/3 cup coconut oil , melted
- 2 teaspoons vanilla extract
- 1/3 cup pure maple syrup (or agave) (at room temperature)
- 1/2 cup gluten-free oat flour *See note
- 1/2 cup almond meal
- 3/4 cup gluten-free flour (all-purpose)
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees fahrenheit
Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
Prepare flax eggs in a small bowl and set aside. About 10 minutes.
In a separate small bowl, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
For the crumble: In a medium bowl, combine the oat flour, tapioca flour, brown sugar, cinnamon, nutmeg & salt. Slowly add in melted coconut oil or vegan butter & combine until coarse crumbles form. Set aside
In a medium bowl, add the pumpkin puree, melted coconut oil, vanilla extract, maple syrup, flax eggs and buttermilk mixture (all wet ingredients)Whisk to combine well.
In a large bowl, add, GF flour, almond meal, oat flour, baking powder, baking soda, brown sugar, cinnamon & sea salt. (All dry ingredients) Combine well.
Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently until just combined. Don't over work it.
Fill each muffin liner about 3/4 full and sprinkle crumble on top. Lightly press crumble on top of batter, so it sticks well (don't push in).
Bake the muffins until they puff up. About 25-30 minutes. Press gently with finger to see if they slowly spring back (be careful not to burn your finger. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready.
Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.
*EGG ALTERNATIVE: 1- If you don't have ground flax seeds, you can use chia seeds instead. The measurements and method are the same as the flax. If you only have whole flax, you can grind the flax seed in a coffee grinder. 2- Another alternative to the flax eggs, is the liquid from a garbanzo bean can/pack. You will need 6 tablespoons of liquid to replace the flax egg. Just whisk well into the wet ingredients.
*OAT FLOUR: This can easily be made with rolled oats (not instant), by placing 1/2 cup oats in a blender. Blend until finely ground.
If you make these Vegan Pumpkin Muffins, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.
*Pin for later 🙂