Spiced Pumpkin Streusel Muffins
Soft and perfectly spiced pumpkin muffins topped with a brown sugar streusel. These Pumpkin Streusel Muffins are vegan, nut-free, and super easy to make.
Makes 12 muffins
Ingredients
Spiced Pumpkin Muffins
- 2 c all-purpose flour
- 1¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- dash of salt
- ½ c brown sugar
- 1½ c pumpkin puree
- ⅓ c avocado oil
- 1 c unsweetened soy milk
- 1 tbsp vanilla extract
Streusel topping
- ¼ c all-purpose flour
- ¼ c brown sugar
- 2 tbsp non-dairy butter, cold see ingredients list for more info
Instructions
- Preheat your oven to 350℉ (180℃).
- In a medium bowl whisk together the flour, cinnamon, cloves, nutmeg, baking powder, baking soda, salt, and brown sugar. Set aside.
- In a small bowl or measuring cup, whisk together the pumpkin puree, avocado oil, unsweetened soy milk, and vanilla extract until well combined.
- Gently whisk the wet ingredients into the dry mix, just until no dry spots remain. Then with a rubber spatula, scrape the sides of the bowl and mix well. The batter should be mostly smooth, but it's okay if there are a few lumps - we just don't want to overmix!
- Lightly oil a muffin tin then pour the batter in. See notes for amount per muffin.
- Next, make the streusel topping by combining all ingredients with a fork or pastry cutter until a crumbly mix is made.
- Generously top the muffins with the streusel and bake for 30-35 minutes, until the tops of the muffins have puffed up and a knife inserted in the center of a muffin comes out clean.
- After baking, let the muffins cool in the tin for 5-10 minutes before removing them from the tin.
Nutrition
For one muffin: Calories: 242 cal | Carbohydrates: 35 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 128 mg | Potassium: 74 mg | Fiber: 2 g | Sugar: 15 g |