What better way to celebrate the official start of autumn than with a sweet pumpkin treat like these vegan pumpkin muffins? The crispy streusel topping contrasts perfectly with the moist muffins. Did I mention that they’re egg free and dairy free so suitable for vegans? Oh, and nut free as well, so they’ll definitely be going in my son’s lunch box next week. They’re a great hidden vegetable recipe and went down a treat with my picky eater.
Here in the UK we’re rapidly catching on to the US trend of pumpkin recipes at this time of year. Pumpkins and squash are one of my favourite vegetables – they are so versatile and can be used in a variety of sweet and savoury dishes.
I used canned pumpkin to make these vegan pumpkin muffins. It’s still quite hard to find canned pumpkin in the UK. When I went into my local health food shop to ask I was told “That’s an American thing isn’t it? We don’t have that.” Which I thought was a little short sighted but it’s that kind of shop! However, you can easily get it from Ocado, Whole Foods Market or Amazon*.
Of course, you can make your own pumpkin purée. If you do this I would recommend draining it in a sieve after puréeing it or it may be too wet.
This is a commissioned recipe for metro – get the recipe.
Pin vegan pumpkin muffins with a streusel topping for later:
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