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Plants Not Plastic

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!
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

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

Equipment

  • muffin tin
  • Mixing bowl

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium mixing bowl, combine your dry ingredients. Then add your wet ingredients and mix until well combined.
  3. 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.
  4. 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.
  5. Bake for 24-32 minutes, or until a toothpick comes out of the center of a middle muffin clean.
  6. 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.
  7. Eat right away or store to eat throughout the week.
  8. Enjoy!

Notes

  1. Pumpkin will typically require more sugar than my other muffin/loaf recipes since it isn't naturally sweet. Add less if you can :)