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One of the vegan pumpkin muffins on a silver plate.

Vegan Pumpkin Muffins with a Maple Streusel

Do you want your kitchen to smell like fall and warm maple bars? Then you need to make these vegan pumpkin muffins with maple streusel, ASAP!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 6


  • 6-cup jumbo muffin pan


  • 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


  • 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


  • 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.
Keyword muffins, pumpkin, pumpkin muffins, vegan muffins, vegan pumpkin muffins