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Pumpkin Spice Coffee Cake Muffins

Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 14 Muffins


For the Streusel

  • 4 tablespoon Non Dairy Butter I used Country Crock Plant 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
  • ½ tsp Salt
  • ½ teaspoon Baking Soda
  • 1 ½ teaspoon Baking Powder
  • 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
  • Cup Non Dairy Milk of Choice I used WestSoy Unsweetened Soymilk
  • 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.
  • In a large bowl, combine pumpkin, sugar, non dairy milk, oil, vanilla, spices and salt. Whisk well to combine.
  • Into the bowl, add flour, baking soda and baking powder. Stir with a spatula until just combined. Dont overmix.
  • 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 batter 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 25-30 minutes or until a toothpick comes out clean. Let cool and eat immediately, store in an airtight container at room temperature for up to 4 days, or store in a container in the freezer for up to 2 months.
Keyword Coffee Cake, Coffee Cake Muffin, Muffins, Pumpkin Recipes, Pumpkin Spice, spice, Streusel