Vegan Pumpkin Muffins With a Twist - Delicious Crumble Topping!

by Hania
12 muffins
30 min

Vegan Pumpkin Muffins are perfectly moist, fluffy, and sweet –just the way a muffin should be! These homemade muffins are the best way to snack!

vegan pumpkin muffins

This has been a long time since I baked any muffins! So it was just right to create a recipe that is vegan and that is using my leftover pumpkin supply. Have you seen my pumpkin on Instagram yet?

This recipe as most of my recipes is easy and quick to put together. It is using basic ingredients that I believe most people have in their pantry. And those muffins are soft and cakey and full of pumpkin spice seasoning. This recipe is sure to be a crowd-pleaser this Halloween.

vegan pumpkin muffins
Why I think you will love these muffins:

  • These muffins are infused with lemon (juice and zest), cinnamon, cardamom, and nutmeg – all the pumpkin spice flavors and vanilla. Now that is a lot of flavor if you ask me!
  • There are only a couple of steps to this recipe, and it won’t take you more than an hour to complete them. And like I said I almost guarantee that you already have the majority of the necessary ingredients in your pantry.
  • These muffins are perfect for meal prep! Make a batch ahead of time and you have a snack for days ahead.
  • You can change the spices if you don’t like some of them. You don’t like pumpkin spice? It’s not a problem – leave that part out! and add maybe a cinnamon! You can also add raisins here.
Vegan pumkin muffin
What you need to make vegan pumpkin muffins:

oat flour – Besides adding nutritional value to those muffins, oat flour makes them hearty and filling

plain spelt white flour – lightens up the batter.

coconut sugar – You can substitute with regular sugar or sweetener but coconut sugar adds a nice caramel flavor to the muffins.

plant milk – any plant mill will do.

oil – My go-to is usually olive oil but coconut oil, or vegan butter also works well.

ACV – To help the muffins rise.

lemon juice and zest – To activate the baking soda in the baking powder, make your muffins nice and tall!

flaxseed – a nice nutritional add-on but also a great binder 😁

pumpkin spice and cinnamon – fantastic flavor booster!

baking powder, baking soda– To help the muffins rise. Together with lemon, it will create a very bubbly batter.

salt – I like to use sea salt in these muffins.

vegan pumpkin muffins

Preheat the Oven: Preheat your oven to 190°C. Line your muffin tins with parchment paper.

  • Prepare the Crumble:

In a blender, combine all the crumble ingredients (plain flour, sugar, and sunflower oil or coconut oil).

Blitz the ingredients until you achieve a lumpy crumble texture.

  • Combine Dry Ingredients:

In a separate mixing bowl, add all the dry ingredients for the muffins (flour, coconut sugar, baking powder, baking soda, salt, and pumpkin spice mix).

Whisk the dry ingredients together to ensure they are well incorporated.

  • Blend the Wet Ingredients:

In the blender, add all the wet ingredients (plant milk, pumpkin puree, lemon juice, apple cider vinegar, flaxseed, olive oil, and lemon zest).

Blend the wet ingredients until they are thoroughly mixed together.

  • Mix Wet and Dry Ingredients:

Pour the blended wet ingredients into the bowl with the dry ingredients.

Gently and briefly mix the wet and dry ingredients together, only until they are fully incorporated. Be careful not to overmix, as this can make the muffins dense.

  • Fill the Muffin Tins:

Use an ice cream scoop or a spoon to scoop the muffin batter into the prepared muffin tins. This ensures even distribution.

vegan pmkin muffins preparation
vegan pmkin muffins preparation
vegan pumpkin muffins
  • Add Crumble Topping:

Sprinkle the prepared crumble topping over each muffin.

  • Bake the Muffins:

Place the muffin tins in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the muffins comes out clean.

  • Cool and Serve:

Once the muffins are baked, allow them to rest in the muffin tins for 5 minutes before transferring them to a cooling rack.

vegan pumpkin muffin
Storage ( if you actually have any leftovers!):

Store the muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week.

If you want to store them for an extended period, consider freezing the muffins. Wrap them individually in plastic wrap and then place them in a freezer-safe container or resealable freezer bags. They can be kept in the freezer for up to 2-3 months.

Reheating the vegan pumpkin muffins

To reheat refrigerated muffins, simply microwave them for about 10-15 seconds per muffin or until they are warm.

If you’re reheating frozen muffins, allow them to thaw at room temperature or in the refrigerator overnight. Then, warm them in the microwave for the same amount of time as refrigerated muffins.

Alternatively, you can reheat muffins in a preheated oven at 150°C for 5-10 minutes or until they are heated through.

Expert Tips for the best vegan pumpkin muffins:

– If you don’t have pumpkin spice mix on hand, you can make your own by combining ground cinnamon, nutmeg, cloves, and ginger in equal parts.

– You can adjust the level of sweetness by increasing or decreasing the amount of coconut sugar in the recipe.

-Feel free to add some chopped nuts, raisins, or chocolate chips to the muffin batter for added texture and flavor.


DO NOT OVERMIX THE BATTER. If you over-mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.

Other recipes you could try!

Chocolate protein pancakes

Lemon tartlets!

Nutty apple pie

SINGLE SERVING cinnamon roll

pumkin in the garden
Frequently asked questions

Can I substitute the plant milk with regular dairy milk?

Yes, you can substitute plant milk with regular dairy milk if you don’t have dietary restrictions.

What can I use instead of coconut sugar?

You can use brown sugar or another granulated sweetener of your choice as a substitute for coconut sugar.

Is there a gluten-free version of this vegan pumpkin muffins?

You can make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular flour. Also, ensure that your oats and baking powder are certified gluten-free.I have not tried this myself;f but if you don’t please let me know in the comments below!

Can I omit the crumble topping?

Yes, you can omit the crumble topping if you prefer a simpler muffin…. but would you really want to ??

How can I make my muffins fluffier?

To make your muffins fluffier, ensure you don’t overmix the batter. Mixing just until the ingredients are combined will help achieve a lighter texture.

OK NOW….. let’s get started!

If you try this recipe for Vegan pumpkin muffins with a strussel, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag as I LOVE seeing your remakes! HAPPY COOKING 🍽️!


Vegan Pumpkin Muffins With a Twist - Delicious Crumble Topping!
Recipe details
  • 12  muffins
  • Prep time: 10 minutes Minutes Cook time: 20 minutes Minutes Total time: 30 min
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dry ingriendints
  • 1 3/4 cup flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tblsp pumpkin spice mix
wet ingiedients
  • 1/2 cup plant milk
  • 1 cup pumpkin puree
  • 1 tblsp lemon juice
  • 1 tblsp apple cider viniger
  • 1 tblsp flax seed
  • 2 tbls olive oil
  • 1/4 tsp lemon zest
  • 50 grams plain flour
  • 25 grams sugar
  • 3 tblsp sunflower oil or coconut oil

Preheat the oven to 190°C. Line your muffin tins with parchment paper.
Prepare your crumble by adding all the ingredients into a blender and blitz till lumpy crumble forms.
Add all the dry ingredients fir the muffins into a bowl and whisk it through so they are all incorporated.
Into a blender add all the wet ingredients and blitz till all mix together.
Add your wet ingredients to dry and mix but very gently and only till all is incorporated!
Scoop the batter into a muffin tin I like to use an ice cream scoop for even distribution.
Add the crumble into each muffin.
Bake for about 20 minutes till the toothpick comes out clean.
Once the muffins are baked, leave them to rest for 5 min in the pan and then remove to cooling rack.
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