Vegan Pumpkin Muffins

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins


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.



  1. Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them lightly with cooking spray
  2. In a small bowl, combine almond milk and flax meal. Set aside
  3. In a large bowl, whisk together pumpkin puree, agave, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
  4. 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
  5. In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
  6. 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


  • 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