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Vegan Pumpkin Oat Muffins + Crumble Topping

Vegan Pumpkin Oat Muffins are moist and tender, lightly spiced muffins topped with delicious cinnamon crumble topping! It’s an easy vegan muffin recipe made in 1 bowl and ready in 30 minutes!

head on view of vegan pumpkin oat muffins cooling on a wire rack.

Hi, my name is Julie and I’m a pumpkin lover!

I just can’t seem to get enough of this fall flavor. Today I’m sharing with you an amazing little vegan pumpkin oat muffin recipe filled with lots of warm, pumpkin flavor, wrapped up with oats, and topped with an irresistible crumble topping.

It’s a perfectly healthy way to add the flavors of fall to your meal rotation. And if you’re a pumpkin lover too, I know you’re going to love these!

They make for a great grab-n-go breakfast or snack. You can be sure it’s a healthy muffin to start your day with or grab as a snack when you need a little pick-me-up!

Pumpkin Oat Muffins + Crumble Topping

  • This recipe was inspired by Taste of Home. I tested the original recipe, read the reviews, and adapted it to what you see here. You’ll find I’ve upped the recipe by half so our muffins will be a little bigger and fuller. Trust me, it’s a good thing! The recipe is great, I didn’t have to change it up much.
  • I’ve added barberries to this recipe. I absolutely love the contrast of tartness the barberries add, it’s delicious! Currents would also be a good addition, adding a little sweetness. But either is optional.
top down, side by side view of pumpkin oat muffin batter with oats and currents added, next to the batter finalized and ready for the muffin tin

How To Make Vegan Pumpkin Oat Muffins

  • As pictured above, start with making the batter, add in the oats and optional berries, and mix until combined.
top down, side by side, picture of muffin batter added to paper liners in a muffin tin and topped with crumble topping, next pic is the crumble topped mixed in a bowl
  • Add batter to the muffin tin. Prepare the crumble topping.
top down view of freshly baked pumpkin oat muffins in a muffin tin just pulled from the oven
  • Sprinkle the topping over top each muffin, and bake. Get ready, your home is going to smell delicious very shortly!
  • Once done, let cool, then break open and enjoy! So wholesome, and so good!

Recommended equipment: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too!

side angle view of freshly baked vegan pumpkin muffins cooling on a wire rack.

I hope you LOVE these pumpkin oat muffins as much as I do! They are:

  • Only 10 ingredients
  • Low-fat
  • 1 bowl recipe
  • Quick and easy to make
  • Vegan
  • & So delicious!

These vegan muffins are perfect, not too sweet, the spices are just right, and the texture is tender and moist. Pair your muffin with a good cup of coffee or warm spiced tea. Nom, nom all day long!

head on shot of vegan pumpkin muffin on a wire rack with liner pulled away from the muffin.

More Pumpkin Recipes

If you love baking with pumpkin, try this Classic Pumpkin Bread or these Pumpkin Spice Pancakes. The whole family will love them! See all pumpkin recipes on TSV!

More Quick Bread Recipes!

pumpkin oat muffin split in half laying on the its paper liner on a marble slab

If you try this vegan muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



These vegan pumpkin oat muffins are 10 ingredients, one-bowl, super easy to make, and deliciously addicting. Enjoy with a cup of coffee or warm spiced tea.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: Makes 12 muffins 1x
  • Category: Bread, Snack
  • Method: bake
  • Cuisine: Vegan


  • 1 1/2 cups light spelt flour
  • 1/2 cup packed organic brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 1/4 cups 100% pure pumpkin puree
  • 1/2 cup almond milk (room temp)
  • 1/3 cup coconut oil (in liquid state) or applesauce
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup barberries or currents, optional


  • 1/3 cup packed organic brown sugar
  • 1 tablespoon flour
  • 3/4 teaspoon cinnamon (or pumpkin spice)
  • 1 tablespoon solid coconut oil or vegan butter/margarine


Preheat oven to 375 degrees F.

In a large bowl, add the flour, sugar, baking powder, pumpkin spice, baking soda, and salt, and mix to combine. Add the milk, oil, and pumpkin to the dry ingredients and mix just until moistened. Stir in oats and raisins. Fill each muffin space, just below the rim, with the pumpkin batter.

In a small bowl, combine the brown sugar, flour, and pumpkin pie spice, add oil/butter and cut into sugar mixture until crumbly. Sprinkle 1 heaping teaspoonful over top each muffin.

Bake in oven on middle rack for 20 – 25 minutes, or until a toothpick comes out clean.

Let cool 5 minutes before removing from pan to a wire rack. Serve warm.

Store covered loosely in a container on the counter for 4 days, or keep longer by storing in the refrigerator.

Makes 12 muffins


Feel free to use any neutral-flavored oil. When using coconut oil, be sure all ingredients are room temp. Otherwise, if the coconut oil comes into contact with a chilled ingredient it will harden.

If you don’t have baking soda on hand, use 2 heaping teaspoons of baking powder.

If you don’t have pumpkin pie spice on hand, you could try subbing in cinnamon. I do recommend the pumpkin spice, it’s delicious!

RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, and these parchment paper muffin liners (affiliate links) are great too! For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan pumpkin muffins, vegan muffins

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  1. Amazing! Substituted whole wheat flour for spelt, and for pumpkin spice used 1-1/4 tsp cinnamon, then 1/2 tsp each cloves & nutmeg for a little extra zing. Didn’t have muffin liners… not sure why they’re suggested (they turned out great without liners).

    One of the best, if not THE BEST, muffin recipes ever!!! Thank you so much!

  2. Amazing! Substituted whole whole flour for spelt, and for pumpkin spice used 1-1/4 tsp cinnamon, then 1/2 tsp each cloves & nutmeg for a little extra zing. Didn’t have muffin liners… not sure why they’re suggested (they turned out great without liners).

    One of the best, if not THE BEST, muffin recipes ever!!! Thank you so much!

  3. Hi –
    Can I make mini muffins with this recipe and if so, how long is the baking time?

    1. Julie | The Simple Veganista says:

      Great question, Mary! Most mini muffin recipes call for between 11 – 15 minutes. I hope that helps. Enjoy!

  4. These are fantastic. I’ve made them twice now, once according to the recipe and a second time with regular flour + mini chocolate chips, and both turned out great. They also freeze well, so it’s easy to make a bunch and then thaw a few as needed. Thank you so much for the recipe!

  5. These turned out really good. As the instructions say, cool them for a few minutes. And the parchment paper muffin papers are amazing.

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Ruth!

  6. Patty Eilers says:

    Very hearty–just what I love in a muffin. I added a half cup of croutons and skipped the topping to minimize the sugar.

    Thanks for a great recipe!

  7. Hi, I am not familiar with spelt flour. Is it possible to use regular white or wheat flour ?

    1. Julie | The Simple Veganista says:

      Hi Megan, you can use both regular flour and whole wheat flour, or a combo. Let me know how they turn out for you!

  8. Made these last week-end, and everyone in the family is asking for more! They are so delicious :)

  9. Anne Peterson says:

    Is there some reason why you don’t offer a “print recipe” button so we don’t have to get all the pictures and adds?

    1. Julie | The Simple Veganista says:

      Hi Anne, there is a print friendly option. You can remove the images and any text you don’t want before printing. Hope that helps. :)

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