Vegan Pumpkin Muffins

These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 234 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons distilled white vinegar
• 1 (15 ounce) can pumpkin puree
• 1 ½ teaspoons pumpkin pie spice
• ⅓ cup rolled oats
• ½ cup unsweetened applesauce
• ½ cup maple syrup
• cooking spray
• ½ cup almond milk, at room temperature
• ¼ cup coconut oil, melted and slightly cooled
• ½ cup pecan pieces, chopped

Recipe Instructions

Step 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.

Step 2

Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.

Step 3

Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.

Step 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.

Step 5

Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.

Step 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.

Step 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.

Step 8

Let cool for a few minutes before removing from the tins.