vegan pumpkin muffins with brown sugar streusel
Get in the fall spirit with these easy and delicious Vegan Pumpkin Muffins, topped with a sweet and crunchy brown sugar streusel!
Servings: 12
Ingredients
- 1 cup pumpkin puree
- ⅓ cup vegetable oil
- ⅓ cup nondairy milk
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar
- 2 cups all-purpose flour
- 1 teaspoon pumpkin spice mix
- 1 teaspoon baking soda
- *for the streusel*
- 2 tablespoon melted coconut oil or vegan butter
- 2 tablespoon packed brown sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon pumpkin spice mix
- ¼ cup oatmeal
- 3 tablespoon pumpkin seeds
- *for the glaze*
- 2 cups powdered sugar
- ¼ cup nondairy milk
- 1 teaspoon vanilla extract
Instructions
- First, preheat the oven to 350F. Line a muffin tin with 12 muffin liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, milk, vanilla, and brown sugar.
- Stir in the flour, baking soda, and pumpkin spice mix. Divide the batter evenly among the 12 muffin liners.
- Now, prepare the streusel. In a small bowl, mix together the melted coconut oil/vegan butter, brown sugar, and pumpkin spice mix.
- Stir in the flour, oatmeal, and pumpkin seeds.
- Sprinkle the streusel mixture evenly among the muffins.
- Bake for 20-22 minutes, until golden brown and fluffy.
- While the muffins bake, make the glaze. In a small bowl, sift the powdered sugar. Add in the vanilla extract and then the milk, a bit at a time, until you reach the right consistency.
- When the muffins are ready, top with the glaze and enjoy!