Vegan Pumpkin Muffins

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.

Course Dessert

Cuisine American

Keyword healthy vegan pumpkin muffins, how to make vegan pumpkin muffins, vegan pumpkin muffins recipe, vegan spice muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 199kcal

Author Gunjan

Ingredients

for streusel

1/2 cup old fashioned rolled oats
1/4 cup oat flour
1/4 tsp cinnamon powder
2 tbsp maple syrup

for muffins

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

Instructions

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!

Notes

These taste best if served the same day as it stays crunchy at the top and soft and chewy from inside.

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 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.

Nutrition