Vegan Pumpkin Spice Muffins

With Pumpkin Seed Streusel

Makes 12 Large Bakery-Style Muffins



½ cup roughly ground or chopped raw

pumpkin seeds (pepitas)

½ cup (63g) AP flour

½ cup (100g) packed light brown sugar

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon kosher salt (Diamond Crystal)

¼ cup Spotlight™ Oil

1 teaspoon vanilla extract

1 teaspoon water


1 cup (230g) pumpkin pur.e (Libby’s recommended)

1½ cups (300g) packed light brown sugar

2 teaspoons vanilla extract

2 teaspoons apple cider vinegar

½ cup Spotlight™ Oil

¾ cup Spotlight™ creamy oat milk

1½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 teaspoon kosher salt (Diamond Crystal)

2 cups (250g) AP flour

1 tablespoon (7g) cornstarch

2 teaspoons (8g) baking powder

1 teaspoon (6g) baking soda


Place a rack in middle of oven and preheat to 375F. Line cups a muffin pan with paper liners.


Mix ingredients together until crumbles form and set aside.


In a large bowl, whisk the pumpkin pur.e and remaining wet ingredients together. In a separate bowl whisk the dry ingredients together. Add them to the wet ingredients and whisk until just combined.

Using a #12 ice cream scoop divide the batter evenly between paper liners.

Top batter with streusel.

Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool to room temperature before storing.