My vegan pumpkin muffins with pecan streusel are a must-try! Moist and perfectly spiced with a crunchy maple pecan topping, they're a great on-the-go breakfast, snack, or dessert. It's an easy vegan pumpkin muffin recipe that no one will believe is plant-based!
Vegan Pumpkin Muffins at a Glance
- 🧁 Texture: Moist, tender crumb with a crisp pecan streusel on top
- 🍂 Flavor: Warm pumpkin pie spice, maple, and toasty pecans
- ⏱️ Time: About 30 minutes (10 minutes prep and 20 minutes in the oven)
- 👩🍳 Difficulty: Easy. No electric mixer or food processor needed
- 🔢 Makes: 12 standard muffins
- 🫙 Storage: 3 days on the counter, 1 week in the fridge, 3 months in the freezer
Best Vegan Pumpkin Muffins Recipe
I love the fall flavors of October and November. It's the time of year for pumpkin spice! It's a comforting spice mixture that goes incredibly well in pumpkin treats like vegan baked goods, and these vegan pumpkin spice muffins are one of my favorite ways to enjoy it.
What makes them stand out is the texture and the streusel on top, full of crunchy pecans and maple flavor. With my recipe, you can make bakery-quality muffins at home with very little extra work!
If you love fall flavors and pumpkin season as much as I do, make sure to check out my collection of vegan pumpkin dessert recipes and vegan fall dessert recipes too!
How These Vegan Muffins Get Their Perfect Texture and Rise
As a classically trained vegan chef, I create all my vegan baking recipes using the same techniques I learned in my culinary training, adapted for a kitchen without eggs or dairy. This is what makes these muffins turn out perfect every time and a go-to recipe.
- A pastry technique for the streusel: Classical pastry training teaches you to keep fat cold and cut it into flour, never melt it in. I use the same method with cold vegan butter, so the pecan streusel bakes up crisp and chunky instead of greasy.
- Leavening agents replace eggs: To make pumpkin muffins vegan without any eggs, I balance the chemistry instead. Baking soda reacts with apple cider vinegar to create rise, while a little baking powder provides a second boost. Cornstarch and pumpkin puree help bind the batter and give it structure.
- A hot oven for a taller rise: Baking at 400°F instead of the usual 350°F gets the leavening working fast, so the muffins dome up and set before the batter can spread (source).
- The classic muffin method: Dry ingredients in one bowl, wet in another, then folded together just until combined. It's a simple technique, and it's what keeps the muffins tender instead of tough.
- Weighing, like a professional kitchen: Chefs weigh ingredients for consistency, and the recipe card gives grams so you can bake these exactly the way I do.
Key Ingredients Needed
You don't need any fancy ingredients to make pumpkin muffins eggless and dairy-free. Everything you need for both the muffin batter and streusel can be found at your local grocery store.
- Canned pumpkin: Use canned packed pumpkin purée, not pumpkin pie mix. Pie mix is thinner and has added sugar and spices that throw off the recipe.
- All-purpose flour and cornstarch: The flour gives structure, and a spoonful of cornstarch helps bind the eggless batter. Arrowroot can replace the cornstarch.
- Pumpkin pie spice and cinnamon: Pumpkin pie spice warms the batter, and cinnamon flavors the crumble. Store-bought works, or you can make my homemade pumpkin pie spice.
- Baking soda, baking powder, and apple cider vinegar: Together, these ingredients are key and replace the lift eggs would give. White vinegar works too.
- Brown and granulated sugar: Brown sugar keeps the muffins moist and adds deep flavor, while the white sugar adds more sweetness and texture. Only use granulated or cane sugar in the topping for it to crisp up.
- Non-dairy milk: I use unsweetened almond milk. Oat or soy milk works too, and keeps the recipe nut-free.
- Neutral vegetable oil: Canola, sunflower, or safflower. Olive oil and coconut oil will take over the flavor.
- Real maple syrup: Goes in both the batter and the topping for a double layer of maple flavor. Agave works as a swap.
- Vanilla extract: Like salt, vanilla brings out all the other flavors and really makes a difference. I use pure vanilla extract, not imitation.
- Pecans: Raw, unsalted, and chopped. Walnuts or hazelnuts work too, or you can use pumpkin seeds for a nut-free streusel.
- Cold vegan butter: Straight from the fridge, for a crisp crumble-like topping. I use Earth Balance. If you're baking nut-free, check the label, since some vegan butters contain cashews or almonds.
✏️ You'll find the exact amounts in the recipe card below.
How to Make Vegan Pumpkin Muffins
Anyone can make my vegan pumpkin muffins recipe. Just follow my simple step-by-step instructions, and they will turn out perfectly!
Make the pecan streusel. Stir together the flour, pecans, sugar, and cinnamon, then drizzle in the maple syrup. Cut in the cold, cubed vegan butter with a fork or your fingertips until it looks like coarse crumbs. Work quickly so the butter stays cold.
Whisk the dry ingredients. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Add the pumpkin pie spice and both sugars, then whisk until there are no brown sugar lumps and the mixture looks like sand.
Whisk the wet ingredients. In a separate bowl, whisk the almond milk, canned pumpkin, oil, apple cider vinegar, maple syrup, and vanilla until smooth.
Fold gently. Make a well in the dry ingredients and pour in the pumpkin mixture. Fold with a rubber spatula just until no dry flour remains. Be careful not to overmix.
Fill and top. Use a cookie scoop to divide the batter evenly among the 12 cups of the muffin pan, then top each muffin with about 2 tablespoons of streusel.
Bake. Bake for 18 to 20 minutes at 400 degrees Fahrenheit, until golden brown and a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for 3-4 minutes, then move them to a wire rack to cool completely.
Expert Tips For Success
- Use Canned Pumpkin Puree: Use canned packed pumpkin puree, not pumpkin pie filling, which changes the texture and rise.
- Use Cold Butter: For the crumble topping, I always cut in cold vegan butter, a classic pastry technique, so the topping bakes up crumbly and crisp. Soft or melted vegan butter makes it greasy and flat.
- Weigh Your Ingredients: For the best results, weigh your ingredients with a digital scale. This helps to prevent inconsistencies, especially with flour.
- Don't Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing makes muffins dense and tough. Skip the electric mixer; a rubber spatula is my favorite tool for this.
How To Measure Flour Without a Scale
Don't have a digital scale? Don't worry! My recipe will still turn out great if you measure flour properly.
First, when using a measuring cup, don't scoop the flour straight from the bag. That packs it down, and you'll end up using too much.
Instead, fluff the flour with a spoon, then lightly spoon it into the measuring cup without shaking or packing it down. Level off the top with the flat edge of a knife, and you're all set.
Variations
- Gluten-Free: If you want to make gluten-free vegan pumpkin muffins, just use a 1:1 gluten-free flour blend that includes xanthan gum.
- Pecans in the Batter: For even more crunch, fold chopped pecans right into the batter. Don't add more than ⅓ cup, because pecans add oil.
- Chocolate Chips: Make vegan pumpkin chocolate chip muffins by folding about ⅓ cup of dairy-free chocolate chips into the batter.
- Nut-Free: Leave the pecans out and swap the almond milk for oat or soy milk. For crunch, add pumpkin seeds or sunflower seeds to the topping.
- Different Nuts: Any nut works in the streusel. Walnuts, almonds, or hazelnuts are all good options.
- Dried Cranberries: For a tart, fruity twist, fold ⅓ cup of dried cranberries into the batter. They're a delicious contrast to the sweet pumpkin and crunchy pecans.
- Extra Spiced: If you love fall flavors like I do, add an extra half teaspoon of pumpkin pie spice for bold, intensely spiced muffins.
- Maple Glaze: For even more maple flavor, whisk ½ cup powdered sugar with 1 to 2 tablespoons maple syrup and drizzle it over the cooled muffins.
- Frosting: Top them with a swirl of my vegan cream cheese frosting or vegan vanilla buttercream for the ultimate dessert.
Serving Suggestions
They're perfect for a cozy fall morning with a cup of coffee or an almond milk latte. If you're on the go, they make an ideal portable breakfast or snack.
For dessert, instead of always serving pumpkin pies, I love to serve these muffins with a drizzle of my vegan salted caramel sauce and a scoop of vegan vanilla ice cream. A dollop of vegan whipped cream makes it even better.
Storage & Freezing
Once the muffins have cooled completely, I store them in an airtight container. They stay nice and moist the next day and keep for up to 3 days at room temperature, or up to 1 week in the fridge.
They also freeze really well! Freeze them in an airtight container or freezer bag for up to 3 months, then thaw at room temperature. You can also wrap them individually in plastic wrap.
FAQ
Muffins turn out flat from underbaking, overmixing, or not enough leavening. Bake at 400°F as the recipe says to activate the baking soda and powder, and fold the batter gently so you don't deflate it.
The secret to moist muffins is measuring the flour accurately and taking them out of the oven as soon as they're done. Dry muffins usually come from overbaking or too much flour. I always set a timer and pull them as soon as a toothpick comes out clean. I also recommend weighing your flour so you don't pack too much into the cup.
Yes! Divide the batter among greased or lined mini muffin cups, top with a little streusel topping, and bake at 400°F for about 10 to 12 minutes, until a toothpick comes out clean. The smaller size won't affect the rise.
Absolutely! These muffins are moist and full of flavor on their own.
Yes, but canned packed pumpkin works best. Homemade puree tends to be wetter, so drain off excess liquid first. You may also need to cook it down over medium heat until it's as thick as canned packed pumpkin
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More Vegan Muffin Recipes to Try
- Vegan Double Chocolate Muffins
- Vegan Cinnamon Sugar Muffins
- Vegan Blueberry Muffins
- Vegan Carrot Cake Muffins
- Vegan Zucchini Muffins
One Last Thing! If you make this, please leave a review and rating to let me know how you liked this recipe! Doing so helps other readers and me too! Your feedback makes a difference.
You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
Vegan Pumpkin Muffins with Pecan Streusel
Ingredients
- 1 ⅔ cups all-purpose flour (208 grams)
- 1 tablespoon cornstarch (arrowroot can be used too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoon pumpkin pie spice (1 tablespoon + 1 Tsp= 4 tsp)
- ½ cup brown sugar (108 grams)
- ½ cup sugar (100 grams)
- 1 tablespoon apple cider vinegar
- ¼ cup almond milk unsweetened
- 1 ¼ cup canned pumpkin
- 6 tablespoon canola oil (¼ cup + 2 Tbsp= 6 Tbsp)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Pecan Crumble Topping
- ½ cup + 1 Tbsp all-purpose flour (70 grams)
- ½ cup chopped pecans, raw and unsalted
- ¼ cup sugar (50 grams)
- 1 ½ tsp ground cinnamon
- 2 tablespoon cold vegan butter, cut in cubes
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 400° Fahrenheit (200° Celsius). Then line a 12 cup muffin tin with paper liners or grease and dust with flour.
- Make the pecan steusel topping by mixing the flour, pecans, sugar, and cinnamon together in a small bowl. Now, drizzle in the maple syrup. Next, add the cold cubed vegan butter and combine it all together with a fork or your fingers until it's crumbly.
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt. Then add the pumpkin pie spice, brown sugar, and sugar. Now, use a whisk to mix all the dry ingredients together. Make sure the brown sugar has no lumps.
- In a different medium sized bowl, whisk together the almond milk, pumpkin puree, oil, apple cider vinegar, maple syrup, and vanilla extract until nice and smooth.
- Create a well in your dry ingredients. Then add the wet pumpkin mixture and fold to combine just until moistened. Do not overmix.
- Divide the batter evenly into the cups of the prepared muffin pan.
- Top each muffin with the pecan steusel mixture. It should be about 2 tablespoons of crumble per muffin.
- Bake the muffins for 18 to 20 minutes until golden brown and a toothpick comes out clean. When done allow the muffins to cool in the tin for about 5 minutes before removing them to finish cooling on a cooling rack.
- Store in an airtight container once the muffins are completely cool. They will keep for about 5 days to a week. You can also store them in a sealed bag or container in the freezer for up to 3 months.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure proper texture and rise.
- Cold vegan butter is essential for a crumbly streusel topping.
- Apple cider vinegar is needed for the reaction with baking soda to help the muffins rise. (white vinegar works too)
- If possible, weigh your ingredients with a kitchen scale for the best results.
- When using whole wheat flour or whole wheat pastry flour you may need to add a teaspoon or so of water to keep the muffins light and fluffy.
- I suggest only swapping out about 30% of the all purpose flour if you want to use oat flour in the recipe. (I have not tested this.)
Nutrition
Chef Kim Grimmett
I'm Kim Grimmett, a classically trained chef and the creator of Dances With Knives. I trained at Le Cordon Bleu and have more than 15 years of professional culinary experience as a vegan chef. Here, I share my best vegan recipes.
Kellie says
Has anyone made this in mini muffin size? I’m assuming shorter cook time but wondering if that would affect the rise?
Kim Grimmett says
Hi Kellie, Sorry for the delayed reply. There is no reason that you can't make mini muffins using this recipe. As you said, it will be a much shorter baking time but it won't impact the rise. 🙂
ava says
Absolutely delicious! Everyone in my family loved these
Kim Grimmett says
They are really good! I'm glad the whole family approved. 🙂
Gemma says
I made the recipe last year for the holidays. My husband could not get enough. I want to make it again this year, will it still work if I add some pecans inside the muffins?
Kim Grimmett says
Yep! Just mix them right in. But don't over do it. I'd say don't add more than say 1/3 cup. They add crunch but oil too.