Delicious vegan pumpkin muffins with a cinnamon streusel topping and sweet glaze. Perfect for fall baking with warm spices and tender crumb texture.
american
Nutrition
Provides moderate calories with plant-based ingredients, natural fiber from pumpkin, and warm spices with antioxidant properties.
| Calories | 184 kcal |
| Energy | 769 kJ |
| Protein | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 29 g |
| Sugars | 16 g |
| Dietary Fibre | 1 g |
| Sodium | 203 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingveganbreakfastfreezer friendlyfamily friendly
Vegan Pumpkin Streusel Muffins
Sarah's Vegan Kitchen (Sarah Sullivan)
16
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Dry Mixture
Wet Mixture
Streusel Topping
Glaze
Equipment
Wire cooling rack
Muffin tin
Large mixing bowl
Oven
Whisk
Instructions
1
Preheat oven to 425°F. Grease or line a muffin tray with paper liners.
2
In a large mixing bowl, whisk together dry ingredients: flour, white and brown sugar, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
3
Create a well in the center of the dry mixture and add the wet ingredients: pumpkin purée, vanilla extract, milk, and vegetable oil (or melted vegan butter). Mix until just combined.
4
Scoop batter into lined or greased muffin tin. Cups should be about 3/4 full.
5
In a separate bowl, mix all ingredients for the streusel topping (all-purpose flour, brown sugar, cinnamon, and melted and cooled vegan butter). Mix the ingredients until they resembled coarse crumbs.
6
Top each muffin with a heaping tablespoon of streusel topping. Gently press the mixture into the batter to help it adhere.
7
Bake in preheated oven for 5 minutes, then reduce the oven heat to 375°F and bake for an additional 15-17 minutes, until golden brown around the edges. A toothpick inserted into the center should come out with just a few moist crumbs attached.
8
Allow to cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
9
Once muffins are fully cooled, prepare the glaze. Whisk together sifted powdered sugar, vanilla extract, and a pinch of salt until completely smooth. If needed, add water 1 teaspoon at a time to thin out the mixture. Drizzle the glaze over the streusel topping, and your pumpkin muffins are ready to enjoy!
10
Storage
Muffins are best enjoyed the day they are made, but they can be stored in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to a week.
Muffins are best enjoyed the day they are made, but they can be stored in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to a week.
11
Freeze leftover muffins in an airtight container for up to 3 months. Make sure the muffins are fully cooled before placing in the freezer. Frozen muffins can be defrosted in the refrigerator overnight, or in the microwave (30-60 seconds depending on the power of your microwave).
Vegan Pumpkin Streusel Muffins
Sarah's Vegan Kitchen (Sarah Sullivan)
16
servings
0
per serve
0
minutes
Delicious vegan pumpkin muffins with a cinnamon streusel topping and sweet glaze. Perfect for fall baking with warm spices and tender crumb texture.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Dry Mixture
Wet Mixture
Streusel Topping
Glaze
Equipment
Wire cooling rack
Muffin tin
Large mixing bowl
Oven
Whisk
Instructions
1
Preheat oven to 425°F. Grease or line a muffin tray with paper liners.
2
In a large mixing bowl, whisk together dry ingredients: flour, white and brown sugar, cinnamon, nutmeg, cloves, ginger, salt, baking soda, and baking powder.
3
Create a well in the center of the dry mixture and add the wet ingredients: pumpkin purée, vanilla extract, milk, and vegetable oil (or melted vegan butter). Mix until just combined.
4
Scoop batter into lined or greased muffin tin. Cups should be about 3/4 full.
5
In a separate bowl, mix all ingredients for the streusel topping (all-purpose flour, brown sugar, cinnamon, and melted and cooled vegan butter). Mix the ingredients until they resembled coarse crumbs.
6
Top each muffin with a heaping tablespoon of streusel topping. Gently press the mixture into the batter to help it adhere.
7
Bake in preheated oven for 5 minutes, then reduce the oven heat to 375°F and bake for an additional 15-17 minutes, until golden brown around the edges. A toothpick inserted into the center should come out with just a few moist crumbs attached.
8
Allow to cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
9
Once muffins are fully cooled, prepare the glaze. Whisk together sifted powdered sugar, vanilla extract, and a pinch of salt until completely smooth. If needed, add water 1 teaspoon at a time to thin out the mixture. Drizzle the glaze over the streusel topping, and your pumpkin muffins are ready to enjoy!
10
Storage
Muffins are best enjoyed the day they are made, but they can be stored in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to a week.
Muffins are best enjoyed the day they are made, but they can be stored in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to a week.
11
Freeze leftover muffins in an airtight container for up to 3 months. Make sure the muffins are fully cooled before placing in the freezer. Frozen muffins can be defrosted in the refrigerator overnight, or in the microwave (30-60 seconds depending on the power of your microwave).
dessertbakingveganbreakfastfreezer friendlyfamily friendly
Nutrition
Provides moderate calories with plant-based ingredients, natural fiber from pumpkin, and warm spices with antioxidant properties.
| Calories | 184 kcal |
| Energy | 769 kJ |
| Protein | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 0 mg |
| Carbohydrate | 29 g |
| Sugars | 16 g |
| Dietary Fibre | 1 g |
| Sodium | 203 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
