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–+ servings

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!
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Prep Time:15 minutes
Cook Time:50 minutes
Servings: 6
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.