Plant-Based Cinnamon Streusel Pumpkin Muffins

A deliciously, plant-based dessert, these pumpkin muffins are perfect for a fall night or a Halloween celebration!

This recipe is shared by guest blogger, Nicole Smolen*. Every autumn, her taste buds leap at the thought of pumpkin muffins. Plenty of tasty recipes have been created in this dessert’s honor. This plant-based version is packed with nutritious ingredients that will keep you fuller longer.

RECIPE (Makes 12)


  1. Preheat the oven to 425 degrees F. Grease your 12-count muffin pan with non-stick spray or fill each spot with a cupcake liner.
  2. Combine the dry ingredients. Start by sifting your flour into a large bowl. Whisk in your coconut sugar, cinnamon, nutmeg, ginger, cloves, allspice, sea salt, baking powder, and baking soda.
  3. Mix your wet ingredients in a medium bowl. Start by melting your coconut oil. Add the pumpkin puree, maple syrup, and vanilla extract.
  4. Mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water. Allow the flax “eggs” to rest and thicken for 5 minutes in the fridge. Once ready, add them to the other wet ingredients and stir well.

  5. Pour the wet ingredients into the larger bowl with dry ingredients. Combine everything without over-mixing!
  6. Use a cookie scoop (approx. 3 tablespoons) to evenly distribute the batter into each cupcake liner—about two-thirds of the way up!
  7. Make the delicious streusel topping. Combine your coconut sugar, oats, almond flour, and cinnamon together. Slowly incorporate the room-temperature vegan butter with a large fork until the mixture reaches a crumbly consistency, similar to wet sand.
  8. Top each muffin with a tablespoon of the streusel topping. Be sure to press down, so every mouthwatering crumb stays in place!
  9. Bake at 425 degrees F for 8 minutes. Lower the temperature to 350 degrees F and bake for an additional 17-22 minutes.
  10. Let your muffins cool for at least 10-15 minutes before enjoying them!
Happy Fall!


  • Pumpkins aren’t just great for carving! They offer a wide array of health benefits. PUMPKINS…
    • Happen to be a low-calorie food made of 94% water
    • Are high in beta-carotene, a carotenoid that your body turns into vitamin A. Along with Vitamin A, the presence of lutein and zeaxanthin can help protect eyesight.
    • Contain antioxidants that help neutralize free radicals and prevalent cellular damage
    • Boost immunity
    • May benefit heart health
    • Promote healthy skin
  • Instead of being treated with chemical agents, unbleached flour whitens naturally as it ages. With a denser texture, this pantry staple provides more structure for baked goods.
  • Coconut sugar is paleo and has a lower Glycemic Index. Since it won’t spike your blood sugar, it makes a better sugar alternative for those with diabetes.
  • Cinnamon has anti-viral, anti-bacterial, and anti-fungal properties. With prebiotic properties, it can also improve gut health!
  • Nutmeg is a rich source of antioxidants. It may also reduce chronic inflammation in the body, which is a leading cause of heart disease, diabetes, and arthritis.
  • Ginger is known for reducing pain and inflammation. It can also alleviate many forms of nausea, especially early morning sickness.
  • Cloves can protect your stomach from ulcers and improve liver function.
  • Allspice relieves nausea, inflammation, and pain. It may also prevent infections.
  • Fiber-rich ground flaxseed meal helps you feel fuller longer and improves digestion. It is also high in omega-3 fatty acids, lignans, protein, and potassium.
  • Do NOT open the oven until the very end! Insert a toothpick to make sure the muffins are officially done. If you put a toothpick in the middle, it should come out clean.
  • Be careful not to overmix your batter. It may create a gummy texture.
  • I used Miyoko’s European Style Cultured Vegan Butter, which adds a nice depth of flavor.
  • Nicole’s muffins baked for 8 minutes at 425 degrees F. They continued cooking for an additional 22 minutes at 350 degrees F.

* Nicole is a nutrition enthusiast as well as an avid recipe developer. She is a self described foodie who enjoys creating plant-based recipes with a cinematic twist (utilizing her background in cinema, she combines it with her passion in food and nutrition to create fun recipes).

(Resources upon request)

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