You know fall is near when you start seeing pumpkin spice lattes on the menu at Starbucks. That’s also your cue to start your fall baking. Don’t forget to add these vegan pumpkin muffins to your baking list!

October is coming to an end but my seasonal bakes are still going strong with all things pumpkin! These aromatic vegan pumpkin muffins are easy to make and is very similar to my pumpkin bread recipe (minus the cream cheese and eggs).

My favorite component of this recipe has to be the subtle addition of ground cloves in the muffin mixture and maple syrup that I added to the streusel. I used a sugar-free syrup which is slightly runnier than a regular one but nonetheless, the maple-y aroma really came through especially as it was baking. Your kitchen will smell like warm maple bars!

Pro shopping tip

When you see the cans of pumpkin purée at the grocery store, do yourself a favor and grab a few of them, especially if you plan on doing a lot of baking this fall. This stuff starts flying off the shelves as soon as its restocked. You’ll thank me later!

Storing leftover pumpkin purée

If you can only manage to get your hands on the larger cans (29 oz) of purée and don’t think that you’ll be using it up later that week, you can freeze the rest of it in a ziploc bag for up to 6 months. Be sure to label it with the date. If you do plan on making something with it later in the week, store it in an airtight container in the refrigerator.

For the streusel topping

I combined the flour, sugars and spices with maple syrup and solidified coconut oil. You can combine everything with your hands, a fork or pastry blender. A couple tablespoons of vegan butter could can also be used in place of the coconut oil. Both will help produce a nice, crumbly texture.

Leave a comment below if you get the chance to bake these vegan muffins this season.

Prep Time:15

Cook Time:50

Servings:

Author: Melissa Bravo-Almazan

Equipment

6-cup jumbo muffin pan

Ingredients

1 cup pumpkin purée
1/2 cup vegetable oil
1 tsp vanilla extract
2 servings Bob's Red Mill egg replacer
1 1/2 cups all-purpose flour
1 1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp pumpkin spice
1 tsp cinnamon
1/4 tsp ground cloves

Streusel

1/4 cup granulated sugar
1/4 cup organic brown sugar
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp pumpkin spice
pinch of salt
1 tbsp maple syrup
2 tbsp coconut oil, not melted

Instructions

Preheat oven to 350°F. Line muffin pan with liners. Set aside.
In a small bowl, whisk together pumpkin purée, vegetable oil, prepared egg replacer, vanilla extract, and sugar. Set aside.
In a medium sized bowl, whisk together all your dry ingredients. Add dry ingredients to your bowl of wet ingredients. Combine well with a spoon or a spatula.
Fill your muffin pan cups with batter. Sprinkle streusel topping over each muffin and bake for 50-55 minutes. Once muffins are cool enough to remove from the pan, place them on a cooling rack so that the moisture can evaporate from the bottoms.

Streusel topping

In a small bowl, combine all your streusel ingredients. You can use your hands or pastry blender to do this. Pour over the tops of your muffins before baking.