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Vegan Pumpkin Muffins

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"Moist pumpkin muffins suitable for those who prefer a vegan meal plan."
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45 m servings 234
Original recipe yields 12 servings (6 jumbo and 6 standard muffins)


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  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  2. Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  3. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  4. Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  5. Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  6. Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  7. Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  8. Let cool for a few minutes before removing from the tins.


  • Cook's Note:
  • The streusel topping is optional.

Nutrition Facts

Per Serving: 234 calories; 8.2 36.8 4 0 467 Full nutrition

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