Pumpkin Streusel Muffins
Prep time
Bake time
Total time
This recipe can be made into a standard 9" x 5" loaf pan if you do not want to make the muffins
If you are using Earth Balance vegan butter I find it to be salty, but the ½ teaspoon listed seems to be good for my tastes. You can omit the salt altogether
You will need to make the bulk streusel recipe from Apple Pie ala Mode Nice Cream recipe in advance (it stores in the freezer for up to 3 months)
Serves: 16 Muffins
  • Light Brown Sugar packed 1 cup (210g)
  • Coconut Oil or Vegetable Oil 6 Tablespoons
  • The Plant Based Egg egg replacer 2 teaspoons (4.8g)
  • Vanilla Extract 2 teaspoons
  • Solid Pumpkin 1½ cup (300g)
  • Almond Milk ½ cup (120ml)
  • All Purpose Flour 2¼ cups (280g)
  • Cinnamon 1¼ teaspoon
  • Ground Ginger ½ teaspoon
  • Nutmeg ¼ teaspoon
  • Ground Cloves pinch
  • Salt ½ teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
  • For the streusel:
  • ¼ cup All Purpose Flour
  • pinch Cinnamon
  • 3 Tablespoons Light Brown Sugar
  • 1½ Tablespoons COLD vegan butter
  1. First prepare the streusel topping by combing the flour, brown sugar and cinnamon in a mixing bowl then add the cold diced vegan butter and mix just until it resembles coarse meal.
  2. Best to freeze before topping the muffins so I usually make this part first
  3. For the pumpkin batter, combine light brown sugar with the spices and whisk to distribute evenly, add the pumpkin, oil, almond milk and the vanilla extract and whisk smooth
  4. Next sift together the flour with baking soda, the plant based egg replacer and the salt and add it to the sugar/pumpkin mixture in the bowl.
  5. Whisk smooth
  6. Fill paper lined cupcake molds with batter ¾ full then top each one with 1Tbs of the streusel topping
  7. Bake in a preheated 350°F and bake for 20-25 minutes or until they are springy to the touch when you gently press the centers
  8. (For the bread loaf it will take closer to 45 minutes to bake fully, insert a toothpick into the center to be sure it is done)
Store muffins in an airtight container at room temperature for up to 4 days.

For longer storage keep refrigerated for up to 1 week or freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pumpkin-streusel-muffins/