Pumpkin Streusel Muffins
These pumpkin streusel muffins are easy to make and a great dessert, snack, or even breakfast for fall! They're moist, flavorful, and the streusel topping is crumbly and buttery, all while being WFPB and oil free!
Equipment
- muffin tin
- Mixing bowl
Ingredients
- 2 cups oat flour sub white or wheat flour for non-gluten-free
- 1/2-1 cup sugar [note#1]
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp salt optional
- 15 ounces pumpkin puree 1 can or sub 1 small sugar pumpkin to make homemade pumpkin puree
- 1/2 cup water
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Streusel Topping
- 1/4 cup brown sugar
- 3 tbsp flour oat, white, whole wheat, etc.
- 1 tsp cornstarch
- 1/4 tsp salt optional
- 1 tbsp nut butter I use almond
For Chocolate or Double Chocolate Swirl / Other Additions
- 3 tbsp cocoa powder
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped nuts walnuts, pecans, etc.
- 1/4 cup pumpkin seeds or pepitas for topping
- 1 tsp turmeric for color
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a medium mixing bowl, combine your dry ingredients. Then add your wet ingredients and mix until well combined.
- In a small bowl, mix together your streusel topping, breaking everything up with your fingers so there are no large clumps left and the mixture is crumbly.
- Transfer your batter evenly into the muffin cups in your tin, then sprinkle ~1 tablespoon of streusel topping per muffin over the top and pat the topping down evenly.
- Bake for 24-32 minutes, or until a toothpick comes out of the center of a middle muffin clean.
- Remove from the oven and let the pan cool completely before removing the muffins. You may need to use a knife around the edges to make sure nothing has stuck.
- Eat right away or store to eat throughout the week.
- Enjoy!
Notes
- Pumpkin will typically require more sugar than my other muffin/loaf recipes since it isn't naturally sweet. Add less if you can :)