This small batch of Gluten-Free and Vegan Pumpkin Spice Muffins with Streusel makes for the best allergy-friendly fall dessert. They are soft and moist inside with a crunchy cinnamon-y streusel topping. You will not believe how good they are!This is a small batch recipe, makes 6-7 muffins. For 12 muffins, double the recipe.
1cupall-purpose flour or gluten-free 1:1 baking flour125 g
1/2tbsppumpkin spice blend3 gr
3/4tspbaking powder4 gr
1/2tspbaking soda3 gr
1/2cuppumpkin puree (not pumpkin pie filling)130 g
1/3cuporganic granulated sugar65 g
1/3cupbrown sugar65 g
1/3cupdairy-free yogurt63 g
1/4cupsalted vegan butter, melted and cooled57 g
1/2tspvanilla extract
1/2tbspapple cider vinegar
Optional Glaze Topping:
1/2cuppowdered sugar60 g, more as needed
1/2tbspdairy-free milkmore as needed
Instructions
For the Cinnamon Streusel:
In a medium bowl, prepare the cinnamon crumble by whisking together the sugar, flour, and cinnamon. Use a fork to mix in the melted vegan butter until it resembles wet sand. Don’t overmix, you want large bits in there. Set aside.
For the Pumpkin Batter:
Preheat the oven to 350F and line a muffin pan with muffin liners.
In a large bowl, whisk together the wet ingredients and the sugars: pumpkin puree, dairy-free yogurt, melted vegan butter, vanilla, apple cider vinegar, brown sugar and granulated white sugar. Whisk until well combined.
Add in the gluten-free flour, pumpkin spice blend, baking powder, and baking soda. Whisk until just combined with the wet ingredients. It is okay if the batter is still lumpy, mix until you see no more dry ingredients, but do not overmix.
Pour the batter into the muffin liners. You can use an ice cream scoop (about ¼ cup) to fill each cavity easily or fill with a spoon until it is ⅔ full. Top with streusel bits leaving larger chunks on top (large chunks will add more texture!) and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and place in a wire rack. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the muffins are cooling, prepare the topping if using.
For the topping:
Mix the dairy-free milk and the powdered sugar in a small bowl until well combined. Add more powdered sugar or milk depending on the consistency. The ideal consistency should be thick but it still flows out of the spoon. Pour glaze over the top of each muffin after they have cooled and let it set completely before storing.
Storage:
Muffins can sit at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days.