Fall is here, and I for one am going through cans of pumpkin puree like nobody’s business! Fall baking is my jam and pumpkin is my absolute favorite way to do fall baking. I’ve been cranking out loaves of vegan pumpkin bread and stacks of vegan pumpkin pancakes. And if you come to dinner at my house, you better believe you’ll be getting some vegan pumpkin cake or vegan pumpkin cupcakes for dessert. I can never manage to hang on until Thanksgiving for vegan pumpkin pie. I need my pumpkin fix now! These muffins are my new fall obsession. They’re quick and super easy to make, and I happen to have all the ingredients on hand at most times. They make the house smell absolutely wonderful while they’re baking. And did I mention that they’re delicious? THEY ARE! Tip: Don’t overmix your muffin batter. Stop stirring as soon as you stop seeing flour streaks. This is a great rule to live by whenever making muffins, and it’s the secret to giving them the best possible texture and beautiful domed tops! Step 1: Preheat your oven to 350°F and line a muffin tin with papers. Step 8: Bake your muffins until they’re set. You can test one for doneness by lightly pressing into the top with your finger — it should spring back.
Variations
Chocolate chip pumpkin muffins. Replace the nuts with vegan chocolate chips. Enjoy Life brand chips are vegan, and available at lots of grocery stores. Pepita topping. Instead of streusel, top your vegan pumpkin muffins with some pepitas. Frosted vegan pumpkin muffins. Skip the streusel, and top your muffins with frosting, such as my vegan cream cheese frosting.
More Vegan Fall Muffin Recipes
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