Description
These vegan pumpkin muffins with chocolate chips and a brown sugar oat streusel toppings are the most delicious fall treat! They're also easy to make, gluten free adaptable, and perfect for meal prep (pro tip: freeze a batch for on-the-go breakfasts).
Ingredients
Muffins:
- 1/4 cup vegan butter, softened to room temp
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 2/3 cup pumpkin puree
- 1 cup gluten free all purpose flour*
- 1/2 cup oat flour*
- 1/2 cup old fashioned whole rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice blend
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup nondairy milk
- 1/2 tablespoon apple cider vinegar
- 1/2 cup mini chocolate chips
- 1/3 cup chopped pecans
Oat Streusel Topping:
- 1/4 cup old fashioned whole rolled oats
- 3 tablespoons brown sugar
- 1 tablespoon melted vegan butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350˚F / 175˚C. Line a muffin tin with liners or grease your tin thoroughly.
- In a medium bowl, stir together all oat streusel topping ingredients (oats, brown sugar, melted butter and cinnamon) and set aside.
- In a large mixing bowl, stir together gluten free flour, oat flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl or stand mixer, cream butter, sugar, and brown sugar until light and fluffy. Add in vanilla extract and pumpkin puree and continue mixing until evenly incorporated. (Note: if using vegan butter, the mixture may separate. That's normal – it will come back together when you add in dry ingredients.)
- Pour apple cider vinegar into milk. Alternate adding flour mixture and milk to the wet ingredients until the batter comes together. Fold in the chopped pecans and chocolate chips.
- Fill muffin liners about 3/4 full, then top with oat streusel topping. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes.
Notes
*Not gluten free? Sub the gluten free all purpose flour AND oat flour with 1 1/2 cups regular all purpose flour.
Storage: store leftover muffins in an airtight container for up to 4 days at room temperature or in the refrigerator. Be sure to let the muffins cool completely before storing.
Freezer storage: for long term storage, store in an airtight container in the freezer for up to 3-6 months. (As long as there's no freezer burn, they're fine to eat!) Reheat in the microwave for 30 seconds, until warmed through.
Adapt for mini muffins: if using a mini muffin tin, start checking the muffins for doneness between 10-15 minutes.
Pumpkin spice blend: If you don't have any, you can make your own. Just whisk together 2 tablespoons cinnamon, 2 teaspoon ground ginger, 1-2 teaspoon ground nutmeg, ½-1 teaspoon ground cloves and an optional ½ teaspoon allspice. (Don't use all of it in this recipe - just the 1 tablespoon noted in the recipe.)
Pecans: feel free to sub with walnuts, pumpkin seeds or another nut/seed.
Nondairy milk: we prefer using oat milk in these vegan pumpkin muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegan Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 20.7 g
- Sodium: 112.3 mg
- Fat: 10.1 g
- Carbohydrates: 39.5 g
- Fiber: 2.7 g
- Protein: 3.1 g
