Vegan Pumpkin Pie Muffins with Crumble Topping

Vegan Pumpkin Pie Muffins with Crumble Topping

Prep Time: 15 Minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

Servings: 12

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  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • Pinch of salt
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup golden raisins
  • 1/2 cup packed dark brown sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup Ripple Original Milk (room temp)
  • 1/3 cup coconut oil, melted
  • Topping:
  • 1/2 cup packed dark brown sugar
  • 1/2 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1 tbsp solid coconut oil
  • Pinch of salt
  1. Preheat oven to 375 degrees F.
Line a muffin pan with cupcake liners or grease well. 

  3. In a large bowl, add the flour, baking powder, pumpkin spice, salt, oats and raisins; mix to combine.
In another bowl whisk together the sugar, pumpkin puree, Ripple Original Milk and oil.
  5. Then add to the dry ingredients and mix just until moistened.
  6. Divide the mixture evenly among the 12 muffin wells. 

In a small bowl, combine the brown sugar, cinnamon, pumpkin pie spice and salt then add in the oil and mix until you have a thick, crumbly sugar mixture.
Sprinkle evenly over the 12 muffins
  9. Bake for 20 – 25 minutes, or until a toothpick comes out clean.
Let cool for a few minutes before transferring the muffins to a cooling rack.

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