Vegan recipe: pumpkin streusel muffins

Vegan pumpkin streusel muffins

Today, Friday 22 September, is officially the first day of autumn. Well, to be precise, the autumn equinox takes place tonight at 9.02pm here in the UK. And what better way to celebrate than with a sweet pumpkin treat like these vegan pumpkin streusel muffins?

Autumn, or fall, has long meant pumpkin recipes over in the United States, and here in the UK we are fast catching on to the tradition. Just take a look at your local coffee shop menu – I guarantee there’ll be some kind of pumpkin spice drink on there.

I’m not the hugest pumpkin spice latte fan so to celebrate the start of the season of all things pumpkin I’ve made these gorgeous dairy and egg free pumpkin streusel muffins. The muffins are deliciously moist, which contrasts perfectly with the crispy streusel topping. And even better there’s no faffing around with complicated egg replacers – these muffins hold together perfectly and rise beautifully without them.

I use canned pumpkin to make these. If you’re making your own pumpkin purée I would recommend draining it in a sieve after puréeing it or it may be too wet.

Here’s how to make vegan pumpkin streusel muffins:

Ingredients for the muffins (makes 12)

250g self raising flour

1 tsp baking powder

250g light brown sugar

1/2 tsp sea salt

1 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 x 425g tin of pumpkin purée (around 350g purée)

120ml almond milk (or other plant milk)

80ml sunflower oil

2 tbsp maple syrup

For the streusel topping:

20g light brown sugar

20g plain or spelt flour

1/2 tsp ground cinnamon

10g vegan butter or spread

10g oats

Method

Pre-heat the oven to 180°C fan/200°C/gas mark 6. Line a muffin tin with 12 muffin or cupcake cases.

First make the streusel topping. Place the sugar, flour and cinnamon in a bowl. Rub through the vegan butter with your fingertips until you have the consistency of breadcrumbs. Stir in the oats. Set aside.

Measure all the dry ingredients into a large mixing bowl and stir or whisk to combine.

In a separate bowl beat together the wet ingredients.

When well combined pour into the dry mixture. Mix until just combined, then spoon into the prepared muffin cases.

Sprinkle a little of the streusel topping over each muffin.

Bake in the pre-heated oven for around 25 minutes, or until a skewer inserted in the centre comes out clean.

Leave to cool in the tin for a few minutes then transfer to a wire rack. Delicious warm or cold.

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