Fluffy and tender vegan pumpkin muffins topped with cinnamon streusel crumble. This healthy pumpkin muffin recipe is not only vegan but gluten free, dairy free and egg free so the whole family can enjoy!
These healthy pumpkin muffins are quickly becoming one of my favorite muffin recipes.
They win all the categories: fluffy and moist; crunchy muffin top; easy to make; ingredient list is short; and you can easily cut the recipe in half for a small batch!
Amazing, right?!
I found inspiration from my softest healthy pumpkin muffins and decided to adapt the recipe and make these easy pumpkin muffins entirely vegan!
Ingredients You’ll Need
- gluten-free baking flour – I like to use King Arthur’s measure for measure but any all purpose gluten free baking flour with xanthan gum will work. You can also sub all purpose flour or whole wheat flour.
- pumpkin puree – I use canned pumpkin puree for convenience but homemade pumpkin puree will also work
- maple syrup – this pumpkin muffin recipe is sweetened using maple syrup but any sticky sweetener will work such as agave.
- organic brown sugar – for the BEST crumble, I always use brown sugar
- vegan butter – I love using vegan butter such as Earth Balance in muffin recipes but coconut oil will also work just fine
- almond milk – any dairy free alternative milk will work
- cinnamon, pumpkin spice – can’t have pumpkin without the spices!
- baking powder and baking soda – this helps the muffins rise and get fluffy
- salt and vanilla extract
How to Make This Pumpkin Muffin Recipe
- First start by preparing the crumble. Use a fork to combine all the crumble ingredients until a mixture that resembles crumbly wet sand forms.
- Next, preheat the oven to 400 F and prepare a muffin tin with 12 liners.
- In a large mixing bowl, stir together they dry ingredients. In another bowl, whisk together the wet ingredients and then add the wet ingredients to the dry and stir until a batter forms. The pumpkin muffin batter will be thick.
- Spoon the batter into the liners. Top with crumble and bake for 20 minutes. Let cool and serve.
Commonly Asked Questions About Pumpkin Muffins
Canned pumpkin and pumpkin puree are the same thing and often used interchangeably
I always find it in the baking isle but sometimes (especially in the Fall) the grocery store will run low. You can find pumpkin puree on Amazon.
Once the muffins have cooled completely, you can store them in an airtight container at room temperature for 3 days or freeze for up to 3 months.
YOU MAY ALSO LIKE:
If you love muffins as much as I do, you will love some of my favorite muffin recipes on the blog.
- Vegan Strawberry Shortcake Muffins
- Healthy Chocolate Chip Muffins
- Cinnamon Swirl Coffee Cake Muffins
- Healthy Double Chocolate Muffins
- Whole Wheat Vegan Lemon Poppy Seed Muffins
The Best Pumpkin Muffin Recipe (gluten-free)
Equipment
- Mixing bowls
- whisk
- muffin tin
- muffin liners
Ingredients
crumble topping
- ¼ cup gluten-free all purpose baking flour measure for measure
- ¼ cup organic brown sugar
- 2 tbsp vegan butter room temperature
- ½ tsp cinnamon
pumpkin muffins
- 2 cups gluten-free all purpose baking flour measure for measure
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 ¼ cup pumpkin puree
- ⅓ cup maple syrup
- ½ cup vegan butter melted and cooled
- ½ cup almond milk
- 1 tsp vanilla extract
Instructions
- First start by preparing the crumble. Use a fork to combine all the crumble ingredients until a mixture that resembles crumbly wet sand forms.
- Next, preheat the oven to 400 F° and prepare a muffin tin with 12 liners. In a large mixing bowl, stir together they dry ingredients. In another bowl, whisk together the wet ingredients and then add the wet ingredients to the dry and stir until a batter forms.
- The pumpkin muffin batter will be thick. Spoon the batter into the liners. Top with crumble and bake for 20 minutes. Let cool and serve.
Notes
