Description
Delight in these moist and flavorful Vegan Pumpkin Muffins topped with a crunchy streusel and drizzled with a sweet maple glaze. Perfectly spiced with pumpkin pie mix and cinnamon, these muffins offer a delicious dairy-free treat that combines the sweetness of pumpkin and maple syrup with the comforting texture of a soft, fluffy crumb. Ideal for autumn breakfasts, snacks, or dessert.
Ingredients
Scale
For the Muffins
- 50 g granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 teaspoon orange zest (optional)
- 50 g plain flour
- 30 g vegan butter (room temperature)
- 1 batch vegan buttermilk (made from soy milk and apple cider vinegar)
- 300 g pumpkin puree (NOT pumpkin pie filling)
- 110 ml olive oil or 160 g runny almond butter
- 100 ml pure maple syrup
- 1 tablespoon vanilla extract
- 140 g soft brown sugar (or coconut sugar)
- 280 g plain flour (or 240 g / 2 cups if using almond butter)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
For the Streusel Topping
- 80 g powdered sugar (icing sugar)
- 2 ½ tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 50 g granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 teaspoon orange zest (optional)
- 50 g plain flour
- 30 g vegan butter (room temperature)
Instructions
- Prepare: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line 2 muffin trays with 10-12 muffin liners, leaving a gap between them as you will only fill every second cavity. To make the vegan buttermilk, combine soy milk and apple cider vinegar in a medium bowl, stir, and let sit for 5 minutes to curdle.
- Make the streusel topping: In a medium bowl, add granulated sugar, pumpkin pie spice, and orange zest. Use your fingertips to rub the zest and spices into the sugar. Add flour and vegan butter, then rub the butter into the dry ingredients with your fingertips until the mixture resembles crumbs. Chill the streusel in the fridge while preparing the batter.
- Make the muffin batter: In a medium bowl, whisk together vegan buttermilk, pumpkin puree, olive oil or almond butter, maple syrup, vanilla extract, and soft brown sugar. In a separate large bowl, whisk plain flour, baking powder, baking soda, sea salt, pumpkin spice mix, and ground cinnamon. Adjust flour quantity based on your choice of oil or almond butter.
- Combine wet and dry ingredients: Sift the dry ingredients into the wet mixture in two parts. Gently fold with a spatula after each addition until no streaks of flour remain. Be careful not to overmix to maintain a tender crumb.
- Fill muffin liners: Using an ice cream scoop or large spoon, fill muffin liners fully to the top for high muffins (or to the surface of the muffin pan if using tulip liners). Sprinkle a generous amount of streusel topping on each muffin.
- Bake the muffins: Bake in the preheated oven at fan-forced 190°C/375°F or conventional 210°C/410°F for 5 minutes. Then reduce the heat to fan-forced 170°C/340°F or conventional 190°C/375°F and bake for an additional 15 minutes until a toothpick inserted comes out clean. Let cool in the tray for 5 minutes before transferring to a wire rack to cool completely for 30 minutes.
- Make the glaze: Mix powdered sugar, maple syrup, and vanilla extract until smooth and your desired consistency is reached. Drizzle the glaze over the cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerated for up to a week (bring to room temperature before serving). Muffins can also be frozen in an airtight container and thawed for a couple of hours. Warm gently in the oven before serving to refresh.
Notes
- Use granulated sugar of choice for sweetness and texture in the streusel and batter.
- The pumpkin spice mix adds warm autumn flavor; you can substitute with cinnamon, nutmeg, and cloves if unavailable.
- Vegan buttermilk is made by mixing soy milk with apple cider vinegar and letting it sit for 5 minutes.
- For the fat, either olive oil or almond butter may be used, with adjusted flour quantities accordingly.
- Powdered sugar in the glaze can be adjusted to achieve desired thickness.
- Do not overmix the batter to ensure tender muffins.
- Bake temperatures are adjusted during baking to prevent overbrowning and ensure even cooking.
- Allow muffins to cool before glazing to prevent melting the icing.
