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    Home Β» All Recipes Β» Dessert

    Vegan Pumpkin Muffins with Cinnamon Streusel

    September 28, 2020 By Melissa Huggins / 19 Comments

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    These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! They are filled with pumpkin flavor, warm spices, and completed with a buttery crumb topping. Plus, they are easy to make and will be ready in 30 minutes or less! 

    One baked muffin on a white plate with vegan pumpkin muffins on a cake stand in the background.

    The fall season is upon us and that means it's time for pumpkin EVERYTHING! I can't get enough of pumpkin spice lattes, pumpkin spice donuts, my favorite vegan pumpkin bread, pumpkin-scented candles, and these scrumptious Vegan Pumpkin Muffins!

    Let the yumminess begin!

    These vegan pumpkin muffins are a great addition to your fall menu and you'll want to make them all season long. Besides all of their pumpkiny goodness, they are tender, fluffy, and downright scrumptious! Oh, and the streusel topping just takes it to another level. Every bite is loaded with cinnamon-sugar buttery crumbs! Who could resist?

    Another bonus is that your house will smell like pumpkin, spice, and everything nice! Your neighbors will be knocking!

    Half of a muffin on a white plate with crumbs and cinnamon stick on the side. Vegan pumpkin muffins in the background.

    Table of Contents

    • How to make Pumpkin Muffins
    • How to store them
    • Can I freeze them?
    • Can I make them Gluten-free?
    • What to serve them with
    • Tips:
    • Vegan Pumpkin Muffins with Cinnamon Streusel

    How to make Pumpkin Muffins

    (FULL PRINTABLE INSTRUCTIONS IN RECIPE CARD BELOW)

    Making streusel crumble in a white bowl.

    Start by making the streusel topping. In a small bowl, whisk the flour, cornstarch, sugar, cinnamon, and salt. Slowly drizzle in the melted butter and combine gently with your fingers until crumbles form. Set this aside and start making the batter.

    4 process photos of making batter for vegan pumpkin muffins.

    • Preheat oven to 375 F (190 C) and place 12 muffin liners in a standard muffin pan.
    •  In a large bowl, whisk the flour, cornstarch, baking powder, pumpkin spice, and salt to combine well.
    •  In a medium bowl, whisk the pumpkin puree, oil, sugar, brown sugar, applesauce, and vanilla to combine well.
    • Add the wet ingredients into the dry ingredients and fold the batter gently with a spatula until just combined.

    Two process photos of filling muffin tin with batter and adding crumble topping.

    • Divide batter evenly into each slot about ΒΎ full using an ice cream scoop or large spoon.
    • Sprinkle crumble on top and lightly press on top of batter so it sticks, but don't push in.
    • Bake them in the oven for 18-22 minutes or if a toothpick inserted in the middle comes out clean.
    • Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.

    Fully baked muffin on a white plate with crumbs and a cinnamon stick on the side.

    How to store them

    The best way to store them if you'll be eating them within 2-3 days is in an airtight container at room temperature. Place a paper towel on the bottom of the container and on top of the muffins before closing. This will absorb moisture and prevent soggy muffins. You can also store them in the fridge the same way for 3-5 days.

    Can I freeze them?

    YES! You can freeze them in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds.

    Can I make them Gluten-free?

    I haven't tried it yet, but I believe a 1.1 all-purpose gluten-free flour should work. Make sure to read the packaging in case you need to decrease the baking agent in the recipe.

    What to serve them with

    Well, anything goes, but I like to pair them with coffee, tea, or non-dairy milk. BUT, if you're like me and LOVE lots of pumpkin flavor, you can pair them with a delicious Pumpkin Spice Latte. It's a heavenly pairing!

    Tips:

    • Don't over bake the muffins or they will be very dry inside. My oven yields perfect golden muffins in 20 minutes. If your oven runs hot/cool the time could vary slightly. A toothpick inserted should be clean when checking for doneness. You can also lightly press the top of the muffin. If it springs back that's another good indicator that they are ready.
    • Measure the flour by scooping it out of the container with a spoon and into a measuring cup. Don't tap or pack the cup. Gently sweep a butter knife across the top to remove excess. If you have too much/little flour than the recipe calls for, it will yield different results.
    • If your streusel is too dry, you can add more melted butter and if it's too wet, you can add more flour. When adding the butter, don't pour it all in at once or it may clump in one spot. Just drizzle it on as you form the crumbles with your hands.

    vegan pumpkin muffin on a white plate with muffins on a cake stand in the background.

    Want more muffin recipes?

    • Vegan Chocolate Chip Muffins
    • Lemon Blueberry Muffins
    • Apple Cinnamon Baked Oatmeal Muffins

    Or if you want more pumpkiny goodness, here are 36 Vegan Pumpkin Recipes by Vegan Heaven. So many sweet and savory recipes to choose from!

    I love to hear from you

    If you make these Vegan Pumpkin Muffins, let me know what you think by ★ star rating them and leaving a comment below. 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 so I don’t miss it.

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    5 from 2 votes

    Vegan Pumpkin Muffins with Cinnamon Streusel

    These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! They are filled with pumpkin flavor, warm spices and completed with a buttery crumb topping. Plus, they are easy to make and will be ready in 30 minutes or less! 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American, Vegan
    Servings: 12 people
    Calories: 284kcal
    Author: Melissa Huggins

    Ingredients

    Crumb Topping

    • Β½ cup all-purpose flour
    • 1 teaspoon cornstarch
    • 3 tablespoons granulated sugar (sub light brown sugar or a blend of both)
    • ΒΎ teaspoon cinnamon
    • ΒΌ teaspoon salt
    • 2 tablespoons vegan butter , melted

    Dry Ingredients

    • 1 ΒΎ cups all-purpose flour *See note
    • 3 tablespoons cornstarch
    • 1 tablespoon baking powder
    • 2 Β½ teaspoons pumpkin spice
    • Β½ teaspoon salt

    Wet Ingredients

    • 15 ounces pumpkin puree , canned
    • Β½ cup grapeseed oil or any neutral-flavored oil (avocado, sunflower etc.)
    • ΒΎ cup granulated sugar
    • ΒΌ cup light brown sugar
    • ΒΌ cup applesauce
    • 2 teaspoons vanilla extract

    Recommended Equipment

    • Standard Muffin Tin
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 F (190 C). Place 12 muffin liners in a standard muffin pan.
    • Streusel Topping: In a small bowl, whisk the flour, cornstarch, sugar, cinnamon, and salt. Slowly drizzle in the melted butter and combine gently with your fingers until crumbles form. Set aside
    • Dry Ingredients: In a large bowl, add flour, cornstarch, baking powder, pumpkin spice, and salt. Whisk to combine well and set aside.
    • Wet Ingredients: In a medium bowl, add the pumpkin puree, oil, sugar, brown sugar, applesauce, and vanilla. Whisk to combine well.
    • Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently with a spatula until just combined. The batter should be thick. Don't overwork the batter or it can cause dense and chewy muffins that don't rise well.
    • Divide batter evenly into each slot about ΒΎ full (an ice cream scoop works great for this). Sprinkle crumble on top and lightly press on top of batter so it sticks (don't push in).
    • Bake them in the oven for 18-22 minutes or if a toothpick inserted in the middle comes out clean. Don't over bake muffins or they will be dry. Remove from oven.
    • Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.

    Notes

    STORING: The best way to store them if you'll be eating them within 2-3 days is in an airtight container at room temperature. Place a paper towel on the bottom of the container and on top of the muffins before closing. This will absorb moisture and prevent soggy muffins. You can also store them in the fridge the same way for 3-5 days. 
    FREEZING: You can freeze them in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds. 
    MEASURING FLOUR: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below the recipe card.
    Make sure your baking powder is not expired. Fresh baking agents are important for a successful baking experience

    Nutrition

    Serving: 1Muffin | Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 209mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5604IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Three process photos of measuring flour.

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Kate

      October 10, 2019 at 10:55 am

      5 stars
      I made these muffins last night! Incredibly delicious! Great , complete, easy to follow directions. Thank you for this recipe!

      Reply
      • Melissa Huggins

        October 10, 2019 at 11:08 am

        Hi Kate, I'm so glad you liked them! Thank you for giving them a try πŸ™‚

        Reply
    2. Anna

      November 08, 2016 at 3:09 am

      Yummo!!! They sound and look so tasty Melissa!!! The part I love the most, is where you mentioning about eating them in bed, in your PJ's- sounds like my kinda day! πŸ˜‰ And there is no such thing as too many muffins! πŸ™‚ XXX

      Reply
      • mhuggs

        November 20, 2016 at 9:36 pm

        Thank you, Anna! I need to make them again. My son keeps requesting them πŸ™‚

        Reply
    3. Sarah

      November 06, 2016 at 12:45 am

      I LOVE muffins with streusel topping! It's the best part!

      Reply
    4. Mel | avirtualvegan.com

      November 04, 2016 at 8:53 pm

      What a lovely recipe. The flavours in the muffins sound delicious and I love your pictures!

      Reply
      • mhuggs

        November 05, 2016 at 5:38 pm

        Thank you, Melanie! These are my new fall favorite πŸ™‚

        Reply
    5. Ginny McMeans

      November 04, 2016 at 3:51 pm

      These are the most gorgeous muffins. I am dying to make them for my vegan Thanksgiving!

      Reply
      • mhuggs

        November 05, 2016 at 5:39 pm

        Thank you, Ginny! I'll be making a batch, too πŸ™‚

        Reply
    6. Becky Striepe

      November 02, 2016 at 5:21 am

      These look delicious, and I'm loving that streusel topping!

      Reply
      • mhuggs

        November 05, 2016 at 5:42 pm

        Thank you, Becky! The streusel is my favorite πŸ™‚

        Reply
    7. Amy Katz from Veggies Save The Day

      November 01, 2016 at 7:01 pm

      Oh my goodness! I haven't thought about Entenmann's in forever! My mom was from Brooklyn and always brought their products. But your muffins look even better!

      Reply
      • mhuggs

        November 05, 2016 at 5:46 pm

        Thank you, Amy! I haven't seen an Entenmann's cake in years. I think it's an east coast thing. πŸ™‚

        Reply
    8. Jenn

      November 01, 2016 at 6:26 pm

      Oh my gosh, I used to love Entenmann's coffee cake...totally forgot about that stuff. But, these look way better! They look so moist on the inside and don't even get me started on that amazing crumbly topping!

      Reply
      • mhuggs

        November 05, 2016 at 5:52 pm

        Thank you, Jenn! They were huge back in the day. They made a great banana cake, too. I need to make one of those next πŸ˜‰

        Reply
    9. dianne

      November 01, 2016 at 12:38 pm

      That streusel topping is totally calling my name!

      Reply
      • mhuggs

        November 05, 2016 at 5:52 pm

        Thank you, Dianne! It's kind of addicting. πŸ™‚

        Reply
    10. Mary Ellen @ VNutrition

      November 01, 2016 at 9:36 am

      I didn't realize you grew up close to where I am! I'm from NJ right outside NYC. πŸ™‚

      I also used to love Entenmann's crumb cake! I was looking forward to this recipe but I'm even more so now that it's kind of based on their crumb cake (plus I love pumpkin!).

      Reply
      • mhuggs

        November 05, 2016 at 5:54 pm

        Thank you, Mary Ellen! I didn't know we were from the same neck of the woods. So cool! I miss the east coast, but not the winter.

        Reply

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