Vegan Pumpkin Muffins With Cinnamon Streusel

These vegan pumpkin muffins taste like the coffee-shop kind: soft and fluffy, with cinnamon, ginger and nutmeg, and a crunchy streusel top. Pumpkin purée binds and moistens the batter, so there is no need for an egg substitute.

Ingredients

Makes 12 muffins.

Streusel

• ⅓ cup all-purpose flour (40 g)
• ¼ cup packed brown sugar (50 g)
• ½ teaspoon ground cinnamon
• 3 tablespoons cold vegan butter (42 g)

Muffins

• 1 cup canned pumpkin purée (240 g)
• ¾ cup packed light brown sugar (150 g)
• ⅓ cup neutral oil (75 ml)
• ⅓ cup unsweetened plant milk (80 ml)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (220 g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 2 teaspoons pumpkin pie spice

Method

1. Make the streusel. Mix the flour, brown sugar and cinnamon, then rub in the cold vegan butter until crumbly. Chill.
2. Prepare. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan.
3. Mix the wet ingredients. Whisk the pumpkin, brown sugar, oil, plant milk and vanilla until smooth.
4. Add the dry ingredients. Add the flour, baking powder, baking soda, salt and spice and fold until just combined.
5. Fill and top. Fill the cups about three-quarters full and sprinkle the streusel on top, pressing it in lightly.
6. Bake for 20 to 24 minutes, until a toothpick comes out clean.
7. Cool for 5 minutes in the pan, then on a rack.

Topping options

• Streusel (above) for a bakery-style crunch.
• Pumpkin seeds and a sprinkle of coarse sugar for a simpler, nutty top.
• Cinnamon sugar: brush warm muffins with melted vegan butter and dip in cinnamon sugar.
• Cream cheese filling: beat 4 ounces of vegan cream cheese with 2 tablespoons sugar and drop a teaspoon into the center of each muffin before baking.

Make your own pumpkin pie spice

Mix 2 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice and ½ teaspoon ground cloves. Store in a jar and use 2 teaspoons per batch.

Tips

• Use plain pumpkin purée, not pie filling.
• Do not overmix; lumpy batter bakes into tender muffins.
• Add chocolate chips for a kid-friendly version: fold in ¾ cup dairy-free chips.

Storing

Keep in an airtight container for up to 3 days, or freeze for up to 3 months. Warm for 15 seconds in the microwave.

Leftover pumpkin? Bake a loaf of vegan pumpkin bread or a batch of pumpkin cookies. For a basic batter that takes any flavor, see vegan muffins.