Seasonally Ambiguous Vegan Muffins For All!

Ok – so here’s the thing…

These muffins are the equivalent to the greeting “happy holidays” and are aimed to get you through the entire season with one simple recipe that’s perfect for brunches, potlucks, and even formal dinners.

Creating something that’s so incredibly cravable yet seasonally ambiguous – you’ll want to make this super simple vegan muffin recipe all year long – not just between Halloween and New Years Eve!

Recipe Overview

Yields 24 Vegan Muffins
5-10 Minutes Prep Time
22-24 Minutes Bake Time

Batter Ingredients

2 Cups Canned Pumpkin

⅔ Cup Oil (We like EVOO!)

2 Cups Granulated Sugar

½ Cup Eggnog (Any alt milk will work!)

2 Teaspoons Vanilla Extract

2 ½ Cups All-Purpose Flour (Or GF, if needed!)

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1-2 Teaspoons Pumpkin Pie Spice

½ Teaspoon Salt

1 Cup Chocolate Chips (Optional)

Crumble Ingredients

3/4 Cup All-Purpose Flour (Or GF, if needed!)

1-2 Teaspoons Pumpkin Pie Spice

3/4 Brown Sugar

4-6 Tablespoons Oil

Directions

Prepare your “mise en place” by gathering all of the listed ingredients near your prep space.
Preheat the oven to 350 °F – ensuring it reaches temp before you’re finished making your muffins.
In your favorite mixing bowl, stir together the pumpkin, oil, sugar, eggnog, and vanilla extract.
Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt into the same mixing bowl.
Stir the mixture together by hand using a spatula or large kitchen spoon until fully combined and smooth.
Fold the chocolate chips into the batter – if seeking a sweeter muffin experience.
Next – you will combine all of the crumble ingredients in a separate small bowl with a fork until crumbs form – without overmixing.
Line your muffin pan with liners or lightly grease it with oil before filling with batter.
Fill liners or greased pan ⅔ full before sprinkling each muffin with crumble topping and gently pressing the crumbles into the batter to adhere them.
Bake muffins for 22-24 minutes until golden brown – they will be finished baking when a toothpick is inserted into the center and comes out clean.
Let the muffins set and slightly cool before enjoying!

Bonus Baking Tips

If you need less muffins – you can use half the ingredients to create 12 muffins.
If you need more muffins – you can double the ingredients to create 48 muffins.
If you make too many muffins – donate them to a local shelter or place them in an airtight container (like a Stasher bag) and freeze them for up to 3 months.
If you don’t like crumble muffins — skip the topping and bake them off in a mini bundt pan for style.