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.
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
Oats: Use 1 to 1 1/4 cups of quick oats in place of old-fashioned oats.
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!
Keywords: vegan pumpkin muffins, vegan muffins