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Moist Vegan Pumpkin Muffins with Warm Spices

Super moist vegan pumpkin muffins topped with a crunchy streusel—perfect for breakfast or a snack alongside your favorite coffee or hot drink.

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I’ve fallen into a comfortable routine lately: exercising, cooking and writing. It suits me—my days are simple and focused. For exercise and cooking I only need a gym and a kitchen. For writing I prefer lively environments: coffee shops with noise, people, fresh air when possible, and plenty of coffee.

One of my favorite places to write is Jersey Java & Tea in Haddonfield, NJ. It has the relaxed atmosphere small cafés are known for—friendly staff who actually chat, passionate baristas, and an inviting space to linger. I spend a lot of time there at the same table with my laptop, sipping coffee and soaking up the energy.

Ingredients to prepare the batter for Vegan pumpkin muffins. There are three bowl one with pumpkin, another with flower and a smaller one with a flax egg which is almond milk and ground fox seeds mixed into a paste

Jersey Java feels like a neighborhood gem—you get personal service and high-quality treats made from natural ingredients. The owners and staff know their coffee and host tastings, home-brewing classes and open mic nights. Mary, one of the owners, bakes incredible muffins and quiches from scratch. That commitment to real, thoughtful food inspired this vegan version of their pumpkin muffins.

Vegan pumpkin muffin batter top with a streusel in a muffin tin lined with multicolor muffin tin liners.

The recipe yields moist, softly spiced pumpkin muffins with a buttery streusel on top. They pair wonderfully with a steaming cup of coffee or tea and make an easy, crowd-pleasing breakfast or snack. If you’re in the area and want a cozy spot to work, learn about coffee or enjoy baked goods, check out Jersey Java & Tea—you might find your new favorite hangout (just don’t take my table!).

Baked Vegan pumpkin muffin topped with a streusel in a muffin tin lined with multicolor muffin tin liners.

Below you’ll find the ingredients and instructions to make these vegan pumpkin muffins at home. They’re simple to prepare and bake up beautifully—moist interior, lightly spiced, and a crisp streusel finish.

A vegan pumpkin muffin cut in half placed on a small wood cutting board.I In the background there are some white plates stacked placed on top of an orange napkin. On the top right corner there 's the corner of a muffin tin pan with one pumpkin muffin in it

Other vegan muffins you will enjoy

  • Peanut Butter and Banana Mini muffins
  • Chocolate Chip Pumpkin Muffins
  • Vegan Strawberry & Fig Breakfast Muffins
  • Blueberry Corn Muffins
  • Cheesy Vegan Corn Muffins
  • Strawberry Banana Yogurt Muffins
  • Ginger, Pear & Turmeric Muffins
  • Coconut Blueberry Muffins

Share your thoughts

If you try these vegan pumpkin muffins, leave a rating or a comment. Tag @mayihavethatrecipe on Instagram and use the hashtags #mayihavethatrecipe #tahiniandturmeric to show us your results. Enjoy!

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Vegan Pumpkin Muffins

5 from 2 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 40 mins

Description

Super moist vegan pumpkin muffins with a crunchy streusel. Great for breakfast or as a snack with your favorite hot drink.

Ingredients

  • ⅓ cup plus 1 tablespoon unsweetened vanilla almond milk
  • 2 tbsp flax meal
  • 1 cup canned pumpkin puree
  • 3 tbsp agave nectar or maple syrup
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla
  • 1 ½ cups self-rising flour
  • 1 tsp baking powder
  • ⅔ cup sugar
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup chopped walnuts
  • Streusel topping:
  • 1 tbsp coconut oil at room temperature
  • 2 tbsp brown sugar
  • 2 tbsp flour

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners (foil liners work well) and lightly spray if desired.
  2. In a small bowl, combine the almond milk and flax meal. Set aside to thicken.
  3. In a large bowl, whisk together pumpkin puree, agave (or maple syrup), melted coconut oil and vanilla. Stir in the almond milk–flax mixture until blended.
  4. In a separate bowl, whisk together flour, baking powder, sugar, pumpkin pie spice, salt and walnuts. Gently fold the dry ingredients into the pumpkin mixture until just combined—do not overmix.
  5. In a small bowl, mix streusel ingredients with your fingers or a fork until crumbly.
  6. Spoon batter evenly into the muffin cups. Sprinkle streusel on top. Bake at 350°F until tops are golden and a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely before serving.
  • Prep Time: 15 mins
  • Cook Time: 25 mins

Nutrition

  • Serving Size: 1 muffin
  • Calories: 248
  • Sugar: 15 g
  • Sodium: 200 mg
  • Fat: 16.6 g
  • Saturated Fat: 6.8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.6 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 2 mg

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric