Pumpkin Streusel Muffins (vegan)

Pumpkin streusel muffins - these giant, bakery style vegan muffins are light, fluffy and moist with tall muffin tops, a delicious spiced pumpkin flavour and crisp cinnamon streusel topping.

They are easy to make, use a whole can of pumpkin puree and are perfect for freezing and snacking!

These vegan pumpkin streusel muffins are light, fluffy, moist and moreish with nice tall muffin tops and an autumnal, warming spiced pumpkin flavour.

Topped with an optional brown sugar cinnamon crumb, these muffins are easy to make and perfect for Autumn!

Ingredient Details:

Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online. See instructions below for how to make your own.

Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. A thick, Greek style yogurt is best as the thicker the batter, the higher the muffin tops, but any kind will work.

Plain (all-purpose) flour: Just regular plain flour is best here. I do not recommend swapping it for wholemeal as that will make the muffins too dense.

Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.

Pumpkin spice: In the UK this is readily available online and you can also make your own - see below for instructions. I also add cinnamon to the streusel topping but you can use more pumpkin spice instead.

Oil: Any neutral flavoured oil that is liquid at room temperature will work. I tend to use olive oil (not extra virgin), but sunflower oil is also good.

Milk: Any variety of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk the best for baking as it has the highest protein content.

Sugar: I recommend using light brown soft sugar for flavour and moisture.

Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the muffins rise and give them a fluffy texture.

Vanilla: Optional but recommended.

Vegan butter: You will need a vegan butter for the crumble topping, block rather than spreadable is best, I like Flora plant butter.

How To Make Vegan Pumpkin Streusel Muffins:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Tablespoon and teaspoon measurements are for standard measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml.

Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.

Resting the batter for 15 minutes before portioning it out allows it to thicken up and the flour to hydrate, which helps to create nice, tall muffins.

For tall, bakery-style domed muffins, fill the muffin cases almost all the way to the top, they should almost be overflowing.

I like to space the cases out across two muffin tins as this can help to create tall muffin tops. If you only have the one tin then you can either bake them all in one tin or in two batches.

To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likely to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.

Lightly grease the top of the muffin pan to help stop the muffin tops from sticking to it.

Variations:

• Swap the streusel topping for a scattering of pumpkin seeds.
• Add in 200g of chocolate chips.
• Sprinkle the tops of the muffins with demarera or sanding sugar instead of the streusel before baking for a crunchy finish.
• Add some roughly chopped pecans and/or dried cranberries to the batter.
• Add in the finely grated zest of a couple of oranges.
• If you prefer your muffins heavily spiced, add an extra teaspoon of cinnamon to the batter along with the pumpkin spice.

How To Make Your Own Pumpkin Pie Spice:

Pumpkin pie spice blend isn’t readily available outside of the US. In the UK the closest thing we have is mixed spice (though M&S have started selling pumpkin spice and it is available online), but it is a different blend of spices to pumpkin spice so it’s not the best thing to use if you want a true pumpkin spice flavour.

The good news is that it is really easy to make your own using a few common spices – cinnamon, ginger, nutmeg, cloves and allspice.

To make it, just mix together 3 tablespoon ground cinnamon, 2 teaspoon ground ginger, 2 teaspoon ground nutmeg, 1 teaspoon ground cloves and 1 teaspoon ground allspice.

You can easily halve the recipe if you only want to make a small jar of it, but the homemade pumpkin pie spice will keep in an airtight container for ages and is perfect for using in all your autumnal and festive bakes.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make these pumpkin streusel muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree too wet.

FAQ's:

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