Vegan Pumpkin Coffee Cake Muffins

If you're like me, you've started stocking up on pumpkin puree in preparation of the amazing fall recipes to come. I am always looking for something to put pumpkin in and these vegan pumpkin coffee cake muffins are PERFECT. They are moist, crumbly and bursting with fall flavor. They are perfect in lunch boxes, as an after-school snack or with your coffee in the morning (or in my case, pumpkin spiced coffee).

Your first step is preparing your flax egg. Mix 1 tablespoon flaxseed mill with 2 ½ tablespoons water. Mix together and let sit for 10 minutes until it forms a gel.

Next, preheat your oven to 425 degrees. Then, mix the dry ingredients together. You'll need 1 ¾ cups of all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice and ½ teaspoon of salt. Set aside and mix your wet ingredients together. You'll need ½ cup of white sugar, ½ cup of brown sugar, ½ cup of canola oil, 1 ¾ cups pumpkin puree, 1 flax egg, and ¼ cup of unsweetened almond milk. Stir together. Then combine the wet ingredients with the dry ingredients. Fold together until combined.

Line your muffin pan with liners if using, otherwise you can just spray with non-stick spray. Spoon your muffin batter into the pan, filling them almost full.

Prepare your crumb topping by melting 6 tablespoons of vegan butter. In a separate bowl, combine ¾ cups all-purpose flour, ¼ cup white sugar, ¼ cup brown sugar and 1 teaspoon pumpkin pie spice. Using a fork, lightly mix in the melted vegan butter slowly until crumbs form. Pour your butter in slowly, you may not need all 6 tablespoons. Spoon the crumbs onto your muffins.

Bake the muffins for 5 minutes on 425 degrees. Keep the muffins in the oven and lower the temperature to 350 degrees. Bake for an additional 17-21 minutes or until a knife or toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes.