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+ servings
two pumpkin muffins with streusel topping and maple icing on a cooling rack.

Vegan Pumpkin Muffins

These are the BEST vegan pumpkin muffins you will try! Fluffy and moist, with a streusel topping, they are bursting with warming spices. Perfect for fall!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 10
Calories 378kcal


Streusel Topping (optional)

  • 50 g plain flour
  • 30 g soft brown sugar or coconut sugar
  • ½ teaspoon cinnamon or pumpkin spice mix
  • 30 g vegan butter room temperature


  • 236 ml soy milk *see notes
  • 1 tablespoon apple cider vinegar
  • 300 g pumpkin puree NOT pumpkin pie filling
  • 160 g runny almond butter *see notes
  • 100 ml pure maple syrup
  • 1 tablespoon vanilla extract
  • 140 g soft brown sugar or coconut sugar
  • 240 g plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon milled flaxseeds
  • ½ teaspoon sea salt
  • 1 ½ tablespoons pumpkin spice mix *see notes

Maple icing (optional)



  • Preheat your oven to 175°C (347°F) and line a muffin tray with 10-12 muffin liners. If using tulip muffin cases (like in the images) you will get 10 and if they are shorter you will get 12.

Streusel Topping

  • To a medium bowl, add the flour, brown sugar, and cinnamon and whisk to combine. Add the butter cubes and use the tips of your fingers to rub the butter into the flour mix. You'll be left with a crumble consistency. Set aside.


  • To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a medium bowl, stir and allow to sit for 5 minutes.
  • Add the buttermilk, pumpkin puree, almond butter, maple syrup, and vanilla extract to a medium bowl and whisk to combine.
  • To a separate large bowl, add the brown sugar, flour, baking powder, baking soda, milled flaxseeds, sea salt, and pumpkin spice mix. Whisk to combine.
  • Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. 
  • Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners. Crumble some streusel topping on top of each muffin.
  • Bake for 22-24 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for 5 minutes before transferring them to a cooling rack to cool further for 30 minutes.

Maple Icing

  • Mix together the maple syrup, lemon juice, and powdered sugar until smooth. You can add more or less sugar depending on whether you want it runny or thicker. Drizzle the maple icing on top of the muffins.


  • Place the muffins in an airtight container and store them at room temperature for up to a week.
    You can freeze them in an airtight container and defrost them for a couple of hours before serving.
    You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!


  • Soy milk works best for fluffy muffins, but you can swap it for almond milk or oat milk. Learn more in my vegan buttermilk post.
  • You can sub almond butter for cashew butter or sunflower seed butter. Peanut butter can also be used, but it will have a stronger flavor.
  • This recipe calls for runny nut butter. If on the thicker side, simply heat the nut butter over a double-boiler and stir to melt and thin it out.
  • To make pumpkin spice mix: Mix together 2½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, ½ tsp nutmeg, and ¼ tsp ground cloves.
  • Some white sugar in the US is not vegan, if in doubt use organic sugar.


Serving: 1muffin | Calories: 378kcal | Carbohydrates: 62g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 340mg | Potassium: 324mg | Fiber: 4g | Sugar: 33g | Vitamin A: 4879IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 3mg