Soft and moist with streusel topping these Vegan Pumpkin Muffins are delectable Fall dessert. Packed with fall spices and flavored with cashew glaze these are freezer friendly and oil free.
Pumpkin season is the best season and I love to announce that I baked the best vegan pumpkin muffins ever.
My kids are crazy for these and often snack on my healthy vegan pumpkin muffins which makes me very happy.
The pumpkin puree brings out the nice orange color in these muffins and the pumpkin pie spice mix just blends beautifully in this pumpkin muffin recipe.
Since, its pumpkin season, we are enjoying my iced pumpkin latte and applesauce pumpkin cookies along with my delicious pumpkin cake.
Ingredients for easy Vegan Pumpkin Muffins
Pumpkin pie spice
Simple but delectable ingredients and you can enjoy these eggless pumpkin muffins with your loved ones.
Rolled oats – old fashioned rolled oats work best here to bring out the nice crunchy texture.
Oat flour – I love to bake with oat flour and it makes all my desserts so healthy.
Flaxmeal – along with being high in omega 3 and fiber it’s a great egg substitute and fluffs these pumpkin muffins beautifully.
Pumpkin puree -make sure to use pumpkin puree and not pumpkin pie mix for the best results.
Pumpkin pie spice – I love to spice my muffins with this. Its easily available in the spice aisle.
Cinnamon powder – I used it to flavor my streusels but you may also use pumpkin pie spice as well.
Maple syrup – this is the best sweetener for this dessert and caramelizes the flavors so well.
Cashew nuts – Since I wanted to make it refined sugar free, cashew brings out a nice flavor and texture to the glaze.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Vegan Pumpkin Muffins
Step 1: how to make streusel
In this step, I combined all the streusel ingredients in a bowl.
Secondly, I mixed it nicely with my hands making sure that oats are not crushed and yet it has a sticky texture. Then, I kept it aside.
Step 2: how to make the batter
Firstly, in a large bowl, I combined oat flour, baking powder, salt and pumpkin pie spice mix and mixed it well with a spoon.
Secondly, I poured soaked flaxmeal, pumpkin puree, maple syrup, vanilla extract and oat milk into the flour mixture.
Next, I whipped it into a batter.
Step 3: How to bake
In this step, once the batter was ready, with the help of an ice cream scoop I scooped the batter equally into the 12 cups of the prepared muffins tray.
Next, I topped each muffin with the streusel generously and placed the tray in the middle rack of the preheated oven for 25 minutes.
Once done, I took out and let it cool completely.
Step 4: how to make the glaze
Firstly, I soaked the cashew nuts in hot boiling water until they were soft.
Then, I drained the water thoroughly.
Next, in a blender, I combined cashew nuts, oat milk and maple syrup.
Thereafter, I blended it smooth and kept it aside.
When ready to serve, I simply drizzled the glazed the muffins generously and we all enjoyed this deliciousness with happy smiling faces.
How to store:
Room temperature – It can be stored at room temperature without the glaze for 1 day. Glaze the muffins just before serving.
Refrigerator – store the muffins without the glaze in an air tight container in the refrigerator for about 2 weeks. Warm it a little in a toaster oven and glaze it before serving.
Freeze – Once the muffins are absolutely cooled in the room temperature, place the muffins (without glaze) in a single layer in a Ziploc bag. Freeze for about 4 months. When ready, re-bake the muffins at 350-degree Fahrenheit for 5 minutes or oven toast for 3 minutes for the crispy streusel and glaze the muffins generously.
How to store the glaze:
The glaze can be refrigerated in an air tight glass container for about 1 month and after that, I would recommend blending fresh and refrigerate again.
- It is important to store these muffins without the glaze for the streusel to retain its texture when you warm them.
- When making the streusel make sure to mix it with hands but the rolled oats should not get crushed. For the beautiful presentation, it is important to retain its texture.
- When topping the muffins with the streusel use your fingers to sprinkle the streusel on each muffin to get its top covered nicely and bakes well.
Since I used oats and oat flour, they are naturally gluten free. However, you must check the package of oat flour and oats to be certified gluten free.
Yes! Its oil free and refined sugar free. Moreover, it’s made with oats. So overall, it’s a healthy dessert.
Homemade pumpkin puree also works in this recipe. Measure the puree to 1 cup before mixing into the flour for the batter.
My other muffin recipes that you might like:
Vegan Chocolate Muffins
Cranberry Chia Muffins
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Pumpkin Muffins
- 1/2 cup old fashioned rolled oats
- 1/4 cup oat flour
- 1/4 tsp cinnamon powder
- 2 tbsp maple syrup
- 2 cups oat flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 tbsp pumpkin pie spice
- 1/4 cup flaxmeal (soaked in 1/2 cup warm water)
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp oat milk
for the glaze
- 1/4 cup raw cashew nuts (soaked in warm water and drained)
- 1/2 cup oat milk
- 1 tbsp maple syrup
- In a bowl combine streusel ingredients (rolled oats, oat flour, maple syrup, cinnamon). Mix it with hands until its sticky and keep it aside.
- Preheat oven at 350-degree Fahrenheit and prepare a muffin tray with muffin liners.
- In a large bowl, combine oat flour, baking powder, salt and pumpkin pie spice. Mix it well.
- Now, pour in soaked flaxmeal, pumpkin puree, maple syrup, vanilla extract and oat milk into the flour mixture. Whip it into a thick batter.
- Scoop the batter, with an ice cream scoop, into the 12 cups of the muffin tray (the cups would be ¾ filled evenly). Now, with the help of your hands, sprinkle the streusel generously on each muffins in the tray.
- Place the muffin tray in the middle rack of the oven and bake it for 25 minutes or until the tester comes out clean. Once done, turn it off and take it out of the oven and place it on a counter to cool down.
- In the meantime, combine glaze ingredients (cashew nuts, oat milk, maple syrup) in a blender and blend it smooth. Keep it aside.
- Once the muffins cool down, drizzle the glaze generously and enjoy!
- Room temperature – It can be stored at room temperature without the glaze for 1 day. Glaze the muffins just before serving.
- Refrigerator – store the muffins without the glaze in an air tight container in the refrigerator for about 2 weeks. Warm it a little in a toaster oven and glaze it before serving.
- Freeze – Once the muffins are absolutely cooled in the room temperature, place the muffins (without glaze) in a single layer in a Ziploc bag. Freeze for about 4 months. When ready, re-bake the muffins at 350-degree Fahrenheit for 5 minutes or oven toast for 3 minutes for the crispy streusel and glaze the muffins generously.
- How to store the glaze: The glaze can be refrigerated for about 1 month and after that, I would recommend blending it fresh and refrigerate again.
- It is important to store these muffins without the glaze so that when you warm them the streusel retains it crispy texture back and the muffins do not become soggy.
I am all about the pumpkin recipes at the moment and these were delicious. Even better that they were vegan.
Loving the streusel topping on these fabulous pumpkin muffins. Yum!
Thank you Nikki!
Claudia Lamascolo says
Everyone enjoyed this recipe and so easy to make, will make again! Thanks!
So happy Claudia that you liked these muffins 🙂
These are the perfect muffins for fall! So good.
Thank you Katherine!