Description
A delicious and moist vegan pumpkin muffin recipe, perfect for fall or any time of year. These muffins are easy to make and can be topped with an optional streusel and maple glaze.
Ingredients
- Streusel Topping (optional):
- 50 g (¼ cup) granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 teaspoon orange zest (optional)
- 50 g (3 tablespoons + 1 teaspoon) plain flour
- 30 g (1 oz) vegan butter, room temperature
- Muffins:
- 1 batch vegan buttermilk (made from soy milk and apple cider vinegar)
- 300 g (1 ¼ cups) pumpkin puree (NOT pumpkin pie filling)
- 110 ml (⅖ cup) olive oil or 160g runny almond butter
- 100 ml (⅖ cup) pure maple syrup
- 1 tablespoon vanilla extract
- 140 g (⅔ cup) soft brown sugar or coconut sugar
- 280 g (2 ¼ cups) plain flour OR 240g (2 cups) if using almond butter
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon pumpkin spice mix
- 1 teaspoon ground cinnamon
- Maple Icing (optional):
- 80 g (⅔ cup) powdered sugar (icing sugar)
- 2 ½ tablespoons pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line 2 muffin trays with 10–12 muffin liners, leaving a gap between each one as you will only be filling every second cavity.
- Make the vegan “buttermilk”: Add the soy milk and apple cider vinegar to a medium bowl, stir, and allow to sit for 5 minutes.
- Make the streusel topping (if using): In a medium bowl, add the sugar, pumpkin spice, and orange zest. Use your fingertips to rub the zest and spices into the sugar. Add the flour and butter, and use your fingertips to rub the butter into the dry ingredients until a crumble forms. Set aside in the fridge.
- Make the muffin batter: In a medium bowl, whisk together the vegan buttermilk, pumpkin puree, almond butter or olive oil, maple syrup, vanilla extract, and brown sugar until smooth.
- In a large separate bowl, whisk together the flour, baking powder, baking soda, sea salt, and pumpkin spice mix. (Note the flour amount varies based on whether you use olive oil or almond butter.)
- Combine: Sift the dry ingredients into the wet ingredients in 2 parts. Fold gently between additions until just combined – no flour pockets or streaks. Do not overmix!
- Fill the liners: Use an ice cream scoop or large spoon to divide the batter among the muffin liners. Fill all the way to the top for high muffin tops. (If using tulip liners, fill only to the pan’s edge.) Top each muffin with streusel.
- Bake: Start at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes.
- Cool: Let muffins cool in the tray for 5 minutes, then transfer to a wire rack and let cool for 30 more minutes.
- Make the glaze (if using): Mix powdered sugar, maple syrup, and vanilla until smooth. Adjust sugar to reach desired consistency. Drizzle over cooled muffins.
Notes
- Note 1: Granulated sugar can be substituted with coconut sugar.
- Note 2: Pumpkin spice mix can be homemade or store-bought.
- Note 3: Vegan buttermilk is made by combining soy milk and apple cider vinegar.
- Note 4: For a richer muffin, use almond butter. For a lighter muffin, use olive oil.
- Note 5: Powdered sugar can be sifted for a smoother glaze.
- Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. Let sit at room temperature for 1 hour before serving if chilled. Freeze in an airtight container and defrost for a few hours before serving. Reheat gently in the oven to restore texture and flavor.