Fall Recipes, Sweets, Vegan Food

Pumpkin Spice Muffins with Oat Streusel


Possibly the best pumpkin muffins ever!!! The buttery cinnamon oat streusel topping really makes them feel like a bakery treat, which I am all about in the fall! Most of the time bakeries and coffee shops don’t have vegan treats, and if they do, its some sort of date square or energy ball (yawn) so I have to skip it. But these. These are good. And you can make them at home which actually saves you money (especially if you make your latte at home too!)

Pumpkin puree, vegan butter, cinnamon, nutmeg, sugar, all the good stuff really. You can make these in one bowl which means they’re so speedy! I guess the streusel requires a little side bowl but I’m telling you these really are simple – promise!

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Pumpkin Spice Muffins with Oat Streusel

  • Author: Liv B
  • Total Time: 40 mins
  • Yield: 7 muffins


Pumpkin spice vegan muffins with oat streusel topping.


  • 1/2 cup pumpkin purée
  • 1/2 cup melted vegan butter or coconut oil
  • 1/4 cup nondairy milk
  • 3/4 cup cane sugar
  • 1 tbsp molasses
  • 1  2/3 cup (one and two-thirds cups) all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


Oat Streusel:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup oats
  • 12 tsp cinnamon
  • 1/4 cup soft vegan butter



  1. Preheat oven to 425 F.
  2. In a large mixing bowl, combine sugar, melted vegan butter, nondairy milk, pumpkin puree and molasses and stir until combined. Add flour, baking powder, salt, cinnamon and nutmeg and stir to form a thick batter.
  3. Divide evenly into 7 muffin cups (either lined with paper or silicone liners).
  4. In a small mixing bowl, combine flour, oats and sugar. Add butter and use your hands or a pastry blender to crumble the butter into the dry mixture – it should look like wet sand.
  5. Add streusel to the top of each muffin.
  6. Bake in preheated oven for 5 minutes. Then, without opening the oven or removing the muffin tin, reduce oven temperature to 350 F and bake another 15 – 18 minutes, until a toothpick inserted in the centre comes out clean.
  7. Let cool slightly before transferring to a wire rack. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 20-23 mins


  1. I’m assuming the milk gets mixed in with the wet ingredients? Trying these this morning, very excited!

  2. These muffins are seriously delicious! The oat streusel added the perfect crunch! Will definitely be making these many more times this season 🙂

  3. What can we use instead of molasses’s?

  4. These are the best muffins ever! So tasty! The texture is perfection.

  5. Literally the best muffins ever.

  6. What flour would you recommend if I wanted to try and make them gluten free?

    • I would recommend a baking blend 🙂 Like Bob’s Red Mill baking blend, that way you know its meant for baked goods 🙂

  7. Can you you muffin cups?

  8. Seriously amazing! I’ve made them twice now and each time they have been amazing. I left out the molases and split the batter into 12 muffin cups. Thank you so much for sharing!

  9. These are delicious. I made them as mini muffins by following the instructions but only baking for 10 minutes at 350. Perfection! Thanks.

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