Pumpkin Spice Vegan Muffins with a Sweet Streusel Topping and Maple Icing

Embrace the spirit of autumn with these Pumpkin Spice Vegan Muffins, adorned with a sweet and crumbly streusel topping and a drizzle of maple icing, each bite harmoniously blending the seasonal flavors of pumpkin and warming spices.

Ingredients:

For the Sweet Streusel Topping (optional):

• ¼ cup (50g) granulated sugar (brown or coconut sugar works too)
• 1 tsp pumpkin spice mix
• 1 tsp orange zest (optional for a citrus note)
• ⅖ cup (50g) plain flour
• 1 oz (30g) vegan butter, at room temperature

For the Fluffy Muffin Base:

• 1 batch vegan buttermilk (see note for preparation)
• 1 ¼ cups (300g) pumpkin puree (ensure it’s pure pumpkin)
• ⅖ cup (110ml) olive oil, or 160g runny almond butter
• ⅖ cup (100ml) pure maple syrup
• 1 tbsp vanilla extract
• ⅔ cup (140g) soft brown sugar, or coconut sugar
• 2 ¼ cups (280g) plain flour (use 2 cups if opting for almond butter)
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tbsp pumpkin spice mix
• 1 tsp ground cinnamon

For the Maple Icing (optional):

• ⅔ cup (80g) powdered sugar
• 2 ½ tbsp pure maple syrup
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 392°F (200°C) and line a muffin tray with liners, spacing them out.
2. Make vegan buttermilk by mixing soy milk with apple cider vinegar; let it sit for 5 minutes.
3. For the streusel topping, rub together sugar, pumpkin spice, orange zest, flour, and butter to a crumble consistency; chill in the fridge.
4. Whisk together buttermilk, pumpkin puree, oil or almond butter, maple syrup, vanilla, and brown sugar in a bowl.
5. In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice mix. Note the flour amount difference depending on whether you use oil or almond butter.
6. Sift dry ingredients into wet ingredients in two parts, folding gently until just combined.
7. Distribute batter into muffin liners, filling to the top. Sprinkle with streusel topping.
8. Bake at 392°F (200°C) for 5 minutes, reduce to 347°F (175°C) and bake for another 15 minutes. A toothpick should come out with a few crumbs.
9. Allow muffins to cool in the tray for 5 minutes, then transfer to a cooling rack.
10. For the glaze, mix powdered sugar, maple syrup, and vanilla extract to your desired consistency. Drizzle over cooled muffins.

These Pumpkin Spice Vegan Muffins are perfect for sharing with friends on a cozy fall day or serving at a festive gathering. Bookmark our site for more recipes that celebrate the essence of the season in every bite. Share these treats with loved ones, and don’t hesitate to come back for more delightful vegan inspirations. Enjoy the muffins’ comforting warmth and complex flavors!