Vegan Pumpkin Muffins Recipe

Name: Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1/2 cup almond milk, at room temperature; 2 tablespoons distilled white vinegar; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 (15 ounce) can pumpkin puree; 1/2 cup maple syrup; 1/2 cup unsweetened applesauce; 1 tablespoon vanilla extract; Streusel Topping:; 1/3 cup rolled oats; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup coconut oil, melted and slightly cooled; 1/2 cup pecan pieces, chopped

Servings: persons

cooking spray
1/2 cup almond milk, at room temperature
2 tablespoons distilled white vinegar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
1/2 cup maple syrup
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
Streusel Topping:
1/3 cup rolled oats
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup coconut oil, melted and slightly cooled
1/2 cup pecan pieces, chopped

1
Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
2
Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3
Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4
Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
5
Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6
Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
7
Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
8
Let cool for a few minutes before removing from the tins.

951

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cooking spray, 1/2 cup almond milk, at room temperature, 2 tablespoons distilled white vinegar, 2 1/2 cups all-purpose flour, and more.

Yes, Vegan Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Pumpkin Muffins

How did you like this recipe?

Frequently Asked Questions