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Pumpkin Coffee Cake Muffins

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 Muffins 1x



Dry Ingredients:

  • 2 c. Cara’s All-Purpose Flour Blend
  • 1/2 tsp. xanthan gum
  • 3/4 c. granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • pinch of ground cloves

Wet Ingredients:

  • 1 c. nondairy milk
  • 1/2 c. boiling water
  • 1/2 c. pumpkin puree
  • 1/4 c. oil
  • 1 Tbsp. apple cider vinegar (or lemon juice)

For the Streusel Topping:


  1. Preheat your oven to 350 degrees. Grease a muffin tin.
  2. In a medium bowl, whisk the dry ingredients together. Throw in all of the wet ingredients and mix well with a wooden spoon until fully combined.
  3. Pour batter evenly into the muffin tin.
  4. In a small bowl, combine the streusel topping (except for the butter) until mixed. Cut in the cold vegan butter until big clumps are evenly created. Sprinkle evenly over the batter.
  5. Bake 20-25 minutes or until the tops of the muffins spring back when the tops are gently pressed.
  6. Allow to slightly cool before transferring to a wire rack until completely cooled.


  • Serving Size: 1 muffin
  • Calories: 270
  • Fat: 12 g