Pumpkin Streusel Muffins

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

Pumpkin Streusel Muffins

Author: Natalie
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 9 muffins
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
3/4 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.