Super moist vegan pumpkin muffins with a crunchy streusel. There are great for breakfast or as a snack with your favorite coffee or hot drink.
As much as I hate to admit it, I’ve become a creature of habit. Another one of those contradictions I told you about a couple of days ago, considering I usually get bored with things very easily and I’m always looking for something new to do... But this daily routine I got going lately isn’t all that bad. It actually works for me. For now anyway.
My days consist mainly of 3 activities: exercising, cooking and writing. To accomplish the first two, I don't need much: a gym, a kitchen, that's it.
But when it comes to writing, four walls and a desk are definitely not my source of inspiration. I need noise, people, fresh air whenever possible… And an unlimited supply of coffee. I was lucky to find all of it a couple of years ago at a place called Jersey Java & Tea in Haddonfield, NJ.
This awesome coffee shop has been my favorite part of my daily routine for a while now. When I’m not in the kitchen or at the gym, you can usually find me here, sitting at the same table with my laptop, drinking (lots of) coffee.
There’s something special about small coffee shops that can’t be found in the big chains. Not that I have anything against the green and white cups (you know, the ones you pay lots of bucks for), but small coffee shops are just different. The whole atmosphere is more relaxed. People actually take the time to talk to you rather than rushing you to get your order in. And they’re the perfect way to support small local businesses, something we should all be doing more often.
And that’s exactly what you get when you come to Jersey Java. I don’t know, maybe it’s because it reminds of the little cafes in Barcelona, but I just love this place. Coffee’s great. People are great. And they’re actually knowledgeable and passionate about what they do. They host coffee tastings, home brewing classes and even open mic nights.
Ken, the manager, will tell you anything you wanna know about coffee. Mary, one of the owners, bakes the most amazing muffins and quiche from scratch using all-natural ingredients. Something hard to find nowadays...
High-quality treats and gourmet coffee was just the inspiration I needed to come up with this recipe: a vegan version of their amazing looking pumpkin muffins. Super moist, with just a touch of spice, and hopefully just as delicious!
So if you’re ever in the area and looking to get your caffeine fix, or a freshly baked treat or just a place to relax and learn a little something about coffee, stop by Jersey Java & Tea. It might become your favorite hang out too... Just as long as you don’t steal my table 🙂
Enjoy!
Ruth
Other vegan muffins you will enjoy
- Peanut Butter and Banana Mini muffins
- Chocolate Chip Pumpkin Muffins
- Vegan Strawberry & Fig Breakfast Muffins
- Blueberry Corn Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Ginger, Pear & Turmeric Muffins
- Coconut Blueberry Muffins
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Vegan Pumpkin Muffins
- Total Time: 40 mins
Description
Super moist vegan pumpkin muffins with a crunchy streusel. There are great for breakfast or as a snack with your favorite coffee or hot drink.
Ingredients
- ⅓ cup plus 1 tablespoon unsweetened vanilla almond milk
- 2 tbsp flax meal
- 1 cup canned pumpkin puree
- 3 tbsp agave nectar or maple syrup (here we used Wholesome Sweeteners Organic Blue Agave)
- ⅓ cup coconut oil, melted
- 1 tsp vanilla
- 1 ½ cups self rising flour
- 1 teaspoon baking powder
- ⅔ cup sugar (we use Wholesome Sweeteners Organic Sugar)
- 1 ½ tsp pumpkin pie spice
- ½ teaspoon salt
- ½ cup chopped walnuts
- Streusel topping:
- 1 tbsp coconut oil at room temperature
- 2 tbsp brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
- 2 tbsp flour
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them lightly with cooking spray
- In a small bowl, combine almond milk and flax meal. Set aside
- In a large bowl, whisk together pumpkin puree, agave, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
- In a separate bowl, combine flour, baking powder, sugar,pumpkin pie spice, salt and walnuts. Slowly add to pumpkin mixture, whisking gently until just incorporated (do not over mix!). Set aside
- In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
- Spoon batter evenly in muffin cups. Sprinkle tops with streusel mixture. Bake at 350F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let them cool completely
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 m muffin
- Calories: 248
- Sugar: 15
- Sodium: 200
- Fat: 16.6
- Saturated Fat: 6.8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 24.6
- Fiber: 2
- Protein: 2
- Cholesterol: 2
cindele
Yummmmmmm. just what I was looking for to serve this weekend! Thanks so much- really love the vegan recipes. Am serving the vegan chocolate cake for Shabbat to special guests.
mayihavethatrecipe
Thank you!!! These are really easy to make and really delicious! Hope your guests enjoy the cake 🙂
moderngirlnutrition
Your pictures are so amazing! These look fantastic as well- can't wait to try them out:)
mayihavethatrecipe
Thanks!! These are really good AND easy to make!! Hope you enjoy them 🙂
Our Kitchen Inventions
Lovely! Can't wait to try these...!
mayihavethatrecipe
Thanks!! They're the perfect little fall treat 🙂
Rocky
These are delicious, moist and vegan!!!! I love pumpkin in almost everything especially muffins and the crumble on top makes it even better!
mayihavethatrecipe
Thank you!! I LOVE everything pumpkin too! And you can never go wrong with muffins 🙂
shosh
I have been waiting for this recipe forever i am so excited to make it. . . . its better than any desert i have ever tried!!!!!!!!! its moist and the walnuts give it the best texture, and the topping is just amazing! its the best comfort (healthy) food ever!
mayihavethatrecipe
Thank you so much Shosh. We should have more fans like you 🙂
Sarah
These muffins are amazing!
Hannah
These are seriously some of the best muffins I have ever had. Thank you for sharing!
Vicky & Ruth
Thank you!!! We have to agree... everyone loves them!! Glad you enjoyed them 🙂
berealyoga
I love anything pumpkin and will be making these for sure! If I were to do a spelt version, what do you suggest I do by way of the "self rising" factor? Never sure about self-rising flour. Thanks sister!
Vicky & Ruth
Hi! Try adding 2 teaspoons of baking powder and 1/2 teaspoon of salt to the spelt flour. Also, sifting it might help as well! We love spelt flour so please let us know how these turn out!
berealyoga
Spelt flour a success! Thanks for the substitution tips! I made my own pumpkin pie spice and then forgot to add it -- and they were still delish! 🙂
xo
Vicky & Ruth
Thank you for sharing with us your success with the spelt flour. So glad you like the muffins!