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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! 
Course Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Calories 284kcal


Crumb Topping

  • ½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • 3 tablespoons granulated sugar (sub light brown sugar or a blend of both)
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons vegan butter , melted

Dry Ingredients

  • 1 ¾ cups all-purpose flour *See note
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 2 ½ teaspoons pumpkin spice
  • ½ teaspoon salt

Wet Ingredients

  • 15 ounces pumpkin puree , canned
  • ½ cup grapeseed oil or any neutral-flavored oil (avocado, sunflower etc.)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup applesauce
  • 2 teaspoons vanilla extract


  • 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 ¾ 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.


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


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