Vegan Pumpkin Chai Muffins

Just because it’s November doesn’t mean we have to give up on pumpkin spice. We had such a warm October, I’m still in the mood for fall treats. Bring on the canned pumpkin!

Vegan pumpkin chai muffins

This recipe takes my favourite pumpkin recipe, my vegan pumpkin spice muffins. I played around with the spices a bit, amped up the cardamom for that chai flavour, and then added a vegan crumble to the top. Yum!

Vegan pumpkin chai muffins

They’re sweet, spiced, and topped with a delectable crumble top. Fall perfection.

Vegan pumpkin chai muffins

Makes 12 muffins

1 3/4 cups flour
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 cup pureed pumpkin
1/2 cup non-dairy milk
1/2 cup vegetable oil
2 tbsp molasses

Crumble topping
2 tbsp brown sugar
2 tbsp granulated sugar
1/4 tsp cinnamon
2 tbsp melted coconut oil
1/2 cup flour

Vegan pumpkin chai muffins


Preheat oven to 350. Lightly grease a 12-muffin muffin tin or line with paper muffin cups.

Sift together flour, sugar, baking powder, salt, and spices in a medium bowl.

In another bowl, mix together pumpkin, milk, oil , and molasses (Tip: spray measuring spoon with non-stick spray before measuring molasses so that it comes out of the spoon easily!)

Add dry ingredients and stir until combined. Divide between muffin cups.

To make crumble topping, combine both sugars, cinnamon, and coconut oil in a small bowl, and mix until combined. Stir in flour. It’ll be very thick, almost like a paste – this is what you want!

Crumble over muffins. Bake until tops are springy and crumble is nice and golden.

Vegan pumpkin chai muffins

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