Pumpkin season is here, whether you like it or not. I love pumpkin season because fall is one of my favorite times of year. I’m still getting used to the San Diego fall, which is just an extension of summer, but I love seeing leaves change colors, the cooling temperatures, apples, soup, fall inspired dinners, and of course pumpkin! My daughter is always asking for muffins so I figured I’d kill two birds with one stone and make a yummy pumpkin muffin that was more dessert style but still light enough that I don’t mind her eating them.
The thing I like about these is you can make them in one bowl and the topping is optional. While you can certainly enjoy these with any brunch or as breakfast with coffee, they are also a great snack. We’ve been enjoying them as mid-morning pick-me-ups before lunch.
What you’ll love about these pumpkin muffins with streusel?
- They’re vegan and can be made gluten-free.
- Easy recipe that anyone can make. It only requires one bowl (two if you are making the optional crumble topping).
- Delicious and versatile, serve them with coffee as a snack, breakfast or brunch accompaniment, or even a light dessert.
How to make these pumpkin muffins with streusel topping?
- Preheat oven to 350°F. Line muffin tin with muffin liners or these silicone liners. If you don’t have liners, generously grease them with olive or coconut oil.
- Mix the flax and water in a small bowl and set aside. This takes a few minutes to thicken.
- Mix together banana, pumpkin puree, sugar, salt, maple syrup, oil, and vanilla extract.
- Stir in the spices, baking powder, then add the water and flax egg.
- Finally fold in the almond flour and the whole wheat flour. Ensure all ingredients are well incorporated.
- In a second small bowl, mix together the streusel ingredients if you choose to use it.
- Divide the batter into muffin tins, filling them about 3/4 full. Top the muffins with the streusel mix.
- Bake for about 30 minutes, watching to see when the topping starts to brown.
- Remove from heat and allow to cool. Serve fresh or store for 4 days.
Similar Recipes
Easy Oil-Free Pumpkin Muffins
Vegan Chocolate Chip Banana Muffins
Vegan Sweet Potato Muffins [GF]
Vegan Pumpkin Muffins with Crumble [V] [GF Friendly]
Ingredients
- 1 tbsp ground flaxseed mix with 4 tbsp water for flax egg
- ¾ cup pumpkin puree
- 2 tbsp banana puree
- 3 tbsp maple syrup
- ½ cup cane sugar
- ¼ cup olive oil
- ½ cup almond flour
- 1 cup whole wheat flour can sub gluten-free flour for GF
- ½ cup water
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp ground ginger
- pinch nutmeg
- ⅛ tsp cloves
Streusel Topping
- 3 tbsp cane sugar
- 1.5 tbsp coconut oil
- 3 tbsp almond meal
- ⅛ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F. Line muffin tin with muffin liners or these silicone liners. If you don't have liners, generously grease them with olive or coconut oil.
- Mix the flax and water in a small bowl and set aside. This takes a few minutes to thicken.
- Mix together banana, pumpkin puree, sugar, salt, maple syrup, oil, and vanilla extract.
- Stir in the spices, baking powder, then add the water and flax egg.
- Finally fold in the almond flour and the whole wheat flour. Ensure all ingredients are well incorporated.
- In a second small bowl, mix together the streusel ingredients if you choose to use it.
- Divide the batter into muffin tins, filling them about 3/4 full. Top the muffins with the streusel mix.
- Bake for about 30 minutes, watching to see when the topping starts to brown.
- Remove from heat and allow to cool. Serve fresh or store for 4 days.
Notes
Nutrition
If you tried these, I’d love to hear your thoughts in the comments below, or even better, a star rating. Thanks for reading.
Cassie
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