Fluffy and moist pumpkin spice muffins topped with a crumbly oat streusel. A simple lovable fall snack or healthy dessert. Vegan and gluten-free!
First pumpkin recipe of the year and it feels only right that it should be the coziest possible of all pumpkin things: Pumpkin Streusel Muffins. If I could only bake one food for all of fall it would hands down be muffins (maybe sneak in a pie or two because tradition).
They are ideal for devouring warm impatiently popped out of the pan still standing in the kitchen. You can cram so much fall spice into the batter and even more in the topping, so this one is going to make a big dent in your cinnamon supply. And the crumbly oat streusel makes the whole experience a little messy in the most worth it way. If coziness could be contained in just one bite it would be the first fresh-baked bite of these muffins.
pumpkin streusel muffin ingredients
Now that I’ve revealed just how deep my muffin adoration goes, you will understand why I had to use my very favorite combination of ingredients for this recipe. I cannot promise you it’s the simplest vegan + gluten-free pumpkin muffin recipe on the internet (it’s not), but I can promise you a little extra effort to combine a couple flours and a few sweeteners will be so deliciously rewarded.
We are working with…
- Pumpkin puree. This is one place I really will spring for organic, both the flavor and color are significantly brighter in my opinion.
- Flax eggs. Or you can sub regular eggs if not vegan.
- Sweeteners. We are using a combination of coconut sugar, maple syrup, and just a little bit of molasses. Molasses makes them extra rich, but you can use more maple syrup if you prefer.
- Almond milk. Or any kind of milk you have/like.
- Flours. We are using my favorite combination of oat + almond flour. I promise its worth mixing them, the result is a marvelously fluffy and moist and well-defined crumb.
- Spices. I used one teaspoon of pumpkin pie spice (combination of cinnamon, ginger, nutmeg, cloves, allspice) and one teaspoon of cinnamon, but two teaspoons pumpkin pie spice works too.
watch how to
tips for perfect pumpkin streusel muffins
- Fill each muffin at least 3/4 of the way, maybe a little more. We want almost oversized muffins here.
- Press the streusel in lightly to help it hold on while baking, we don’t want to lose it all to plate crumbles.
- If you can’t quite tell if they are done, add 5 more minutes. Better to bake them a little longer than risk mushy muffin middles.
- Let them cool at least 15 minutes before removing from the pan.
More Pumpkin Recipes To Try
- Chocolate Glazed Pumpkin Cookies
- Pumpkin Swirl Brownies
- Pumpkin Oatmeal Breakfast Cookies
- Pumpkin Spice No-Churn Ice Cream
Pumpkin Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 9 muffins 1x
- Category: muffin
- Method: baking
- Cuisine: american
Description
Fluffy and moist pumpkin spice muffins topped with a crumbly oat streusel. A simple lovable fall snack or healthy dessert. Vegan and gluten-free!
Ingredients
Muffins
- 1 cup (240g) pumpkin puree
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1/2 cup (70g) coconut sugar
- 1/4 cup (60g) almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp (30g) molasses (or more maple syrup)
- 2 tbsp (20g) maple syrup
- 1 cup (120g) oat flour
- 1 cup (120g) almond flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Streusel
- 1/4 cup (30g) almond flour
- 1/2 cup (40g) rolled oats
- 1/4 cup (35g) coconut sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp coconut oil
Instructions
- Preheat the oven to 375ºF.
- Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup.
- Add dry ingredients and stir to combine.
- Scoop into a lined muffin pan filling each ¾ of the way (makes 9).
- Mix together streusel ingredients with a fork until moist and crumbly.
- Top each muffin with a generous spoonful of streusel, pressing in lightly.
- Bake for 20-23 minutes at 375ºF.
- Cool for at least 15 minutes before removing from the pan.
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 263
- Sugar: 23g
- Sodium: 234mg
- Fat: 4g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Keywords: vegan, gluten free, oat, healthy, snack, dessert, dairy free, spice, cinnamon, fall, egg free, fluffy, crumb
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I’m so bummed. Mushy muffin middles. I often have this trouble with the oat/almond mixture. As soon as the thing comes out of the oven it sinks. I have gotten a separate thermometer for my oven so I know it’s the right temperature. Is there something else to which I needed to pay particular attention in this recipe? Just open a bakery that ships. Begging. Thanks for any help you can suggest!!!
★
Oh no! I tested this one so many times, I’m not sure why that is happening😕 And you didn’t make any other ingredient swaps I assume? Are you measuring by weight or volume/cups?
Same with me! The Lemon Poppyseed ones were amazing with this flour combo so I was so excited to try these. I think they’re inedible though with the mushy middles… I even baked an extra 5 minutes at 350 to try to cook them through. No success….
I tested these multiple times and never had that issue, its really hard for me to say what went wrong without being there😕 Did you measure by weight or cups?
Now that you ask, I think I went by weight with the lemon poppyseed and I wonder if the pumpkin was too much. My family loved the flavor and we’re still eating them this morning. My kids normally don’t even eat the muffins I make so it’s worth another try!
Weight is more precise and the only thing I can think of is a possible measuring difference, so hopefully they work out better next time around!
Hey! I also did all by measure and after baking for 30min its still quite soft. Gave it a try since yours looked amazing but it is what usually happens to me with that flour combo. :/
Hi Ivana! Okay so I literally just re-made them to figure out what’s going on here and I realize THERE WAS A TYPO🙈🙈😭 I am soooooooo sorry! I am guessing you went with the cup measurements not grams, yes? Because the almond milk weight was correct but the 3/4 cup was supposed to be 1/4 which makes a huge difference. Gah I feel so bad for your mushy muffins, sincerest apologies! If you want to try them again I promise this flour combo can come out so amazing!
Hey Natalie!
Yep, indeed I went with cups. And actually was thinking the batter was too runny. 🙂
However no worries! Thank Universe if that’s the biggest problem of my today :))
I’ll try it again for sure!
Well I appreciate your attitude about it haha, and better muffin luck next time😊
This turned out amazing! They are fluffy and rich and the streusel really makes it!
★★★★★
I am so so happy you loved them Rachel! The streusel is my fave part too 🙂
I love the flavor of these muffins! The first time I made them they did sink but found out that weighing my flours was key! The second time they came out great! Thank you for my new fall favorite ❤
★★★★
Yes weight is always the more precise way to go!! I’m so happy the second time was a success and you love them now too🤗
Can whole wheat flour be used in place of almond or oat? And can I use only a 1/4 cup of sugar?
Whole wheat will work in place of the oat, yes! And you can use white sugar instead of coconut, might make them very slightly drier, but i’d still recommend the 1/2 cup or they are going to be a bit unsweet/bland.