These Easy Vegan Pumpkin Coffee Cake Muffins are full of spices and loaded with cinnamon crumb topping. This recipe also uses an entire can of pumpkin!
These Vegan Pumpkin Coffee Cake Muffins are absolutely delightful. They are soft, tender and loaded with cinnamon streusel. My favorite thing about this recipe is that it uses an entire can of pumpkin. So, you wont be left with any odd amounts of pumpkin.
Ingredients for Making Vegan Pumpkin Coffee Cake Muffins
Flour: Regular all purpose flour for these muffins. I always recommend King Arthur Brand.
Leaveners: A combination of baking powder and baking soda help these muffins rise.
Salt: For balance.
Spices: I used a combination of cinnamon, ginger, allspice and clove. If you have pumpkin pie spice in your spice cabinet, feel free to swap out all the spices for a pre made pumpkin spice blend.
Canned Pumpkin Puree: An entire can of pumpkin puree goes into these pumpkin coffee cake muffins. Be sure its not pumpkin pie filling! I like Libby's brand.
Sugar: Regular granulated sugar.
Oil: I use canola but any neutral tasting oil is fine.
Non-Dairy Milk: Any non-dairy milk you have on hand will work here.
Vanilla Extract: And a bit of vanilla because I cant make a baked good without it.
How to Make the Crumb Topping
These vegan pumpkin crumb cake muffins are not super sweet, so don't make these muffins without the streusel. Since the sweet cinnamon streusel is inside of the muffin as well as on top, it adds a touch of extra sweetness the muffin.
To make the streusel topping:
First, add butter, flour, sugar, oats molasses, salt and cinnamon to a bowl.
Then, using your fingers, smush the butter into the other ingredients until its homogenous.
You will know its done when the mixture is still crumbly but holds together if squeezed it in your hand.
How to Layer the Streusel
Layering the muffins is the most time consuming part. But, its worth it when you bite into these Vegan Pumpkin Coffee Cake Muffins.
First, spoon a couple tablespoons of muffin batter into the tin.
Then follow with about 2 teaspoons of streusel.
Next, add muffin batter until each tin is about ¾ of the way full.
Finally, add a sprinkle of streusel on top and gently press it into the batter to ensure that it bakes to the muffin rather than falling off.
How to Store The Muffins
Store these Easy Vegan Pumpkin Coffee Cake Muffins in an airtight container at room temperature for up to 3 days.
Or freeze for up to a month.
Looking for More Muffin Recipes?
Gluten Free Vegan Blueberry Muffins by: Rhian's Recipes
Vegan Pumpkin Coffee Cake Muffins
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 2 Muffin Tins
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
For the Streusel
- 4 tablespoon Non-Dairy Butter
- ¼ Cup All Purpose Flour
- 1 Cup Rolled Oats
- ¼ Cup Granulated Sugar
- 2 teaspoon Molasses
- Pinch Salt
- ½ teaspoon Cinnamon
For the Muffins
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ tsp Salt
- 2 teaspoon Cinnamon
- 1 ½ tsp Ginger
- ½ teaspoon Allspice
- ¼ tsp Clove
- 1 15 oz Can Pumpkin Puree Not pumpkin pie filling!
- ¾ Cup Granulated Sugar
- ½ Cup Canola Oil
- ⅓ Cup Non Dairy Milk
- 1 teaspoon Vanilla Extract
- Preheat oven to 350*. Grease a muffin tin OR line muffin tin with paper liners.
- In a medium bowl, combine all streusel ingredients with your hands until everything is well combined and the non-dairy butter is completely worked into the other ingredients. Set aside.4 tablespoon Non-Dairy Butter, ¼ Cup All Purpose Flour, 1 Cup Rolled Oats, ¼ Cup Granulated Sugar, 2 teaspoon Molasses, Pinch Salt, ½ teaspoon Cinnamon
- In a large bowl, combine pumpkin, sugar, non dairy milk, oil, vanilla, spices and salt. Whisk well to combine.1 15 oz Can Pumpkin Puree, ¾ Cup Granulated Sugar, ½ Cup Canola Oil, ⅓ Cup Non Dairy Milk, 1 teaspoon Vanilla Extract
- Into the bowl, add flour, baking powder, baking soda, salt and all of the spices. Stir with a spatula until just combined. Don't over mix.2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 2 teaspoon Cinnamon, 1 ½ teaspoon Ginger, ½ teaspoon Allspice, ¼ teaspoon Clove
- Portion a couple of tablespoons of batter into the tins to cover the bottom.
- Next, add a sprinkle (about 2 teaspoons) of streusel onto the later of muffin batter.
- Top with another layer of batter, filling the muffin tins about ¾ of the way full.
- Top the muffin batter evenly with the remaining streusel and gently press the streusel into the muffin batter so it will stay on the muffin as it bakes.
- Bake on the center rack of a 350* oven for 23-28 minutes or until a toothpick comes out clean.