Pumpkin Spice Crumb Muffins

Pumpkin Spice Crumb Muffins

These muffins are so easy to make, but oh so delicious. Soft, cakey, and incredibly moist thanks to the pumpkin puree. I opted to top them off with some oat pecan streusel just for extra texture, but if you’re not a fan of crumbly toppings you can totally leave that off.

Vegan Pumpkin Spice Crumb Muffins - The Bitchy Baker

Just look at that fluffy texture. I swear, these practically melt in your mouth. So good.

Onto the recipe. If you make these be sure to snap a pic and tag me on Instagram @Bitchy_Baker <3

Vegan Pumpkin Spice Crumb Muffins - The Bitchy Baker

Pumpkin Muffins with Crumb Topping

Yield: 22 Muffins

Time: About 45 Minutes Total


Muffin Ingredients:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 tablespoon cinnamon

  • 3/4 teaspoon nutmeg, freshly grated

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • 1/2 cup neutral-flavored oil, such as vegetable or canola

  • 1/3 cup granulated sugar

  • 2/3 cup light brown sugar

  • 1 3/4 cup pumpkin puree (not pie filling)

  • 1/2 cup non-dairy milk, I used almond

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon vanilla extract

Crumble Ingredients:

  • 1/2 cup + 2 tablespoons flour

  • 1/3 teaspoon salt

  • 1/3 cup light brown sugar

  • 1/4 cup old-fashioned rolled oats

  • 1/3 cup finely chopped pecans

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 1/3 cup vegan butter, melted

Optional Icing.



1.) Preheat oven to 350 F. Prepare two standard muffin pans by lining them with cupcake liners.

2.) In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt until thoroughly combined. Set aside.

3.) In a separate bowl, whisk together the oil, sugars, pumpkin puree, non-dairy milk, vinegar, and vanilla extract.

4.) Pour the wet ingredients into the dry ingredients. Using a spatula, stir until just combined. Do not overmix. It’s okay if there are a few lumps.

5.) Scoop 1/4 cup of the batter into each muffin liner. You should get 22-23 muffins in total. Tap the pan on the counter after scooping to flatten them out slightly and knock out any air pockets.

6.) To prepare the crumble, mix all of the crumble ingredients together with a fork until combined. The mixture should resemble coarse crumbs.

7.) Sprinkle the crumble over each muffin. I used about 1 tablespoon for each muffin and then just divided any remaining mixture among the muffins.

8.) Bake at 350 for 21-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.

9.) To make the icing, whisk together all of the icing ingredients until smooth. Start with less non-dairy milk and adjust to get a thick but pourable icing. Drizzle some icing over each muffin and allow to set for about 15 minutes.

10) Serve and enjoy! Store any leftovers in an airtight container. These should keep for 4-5 days. I imagine they would also keep will in the freezer.

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