Vegan Pumpkin Oat Muffins with Pumpkin Topping

These plant-based muffins prove you don’t need eggs or dairy to create tender, spice-scented autumn treats that disappear faster than leaves off the trees.

Egg substitute, soy milk, and a splash of apple juice work together to keep these muffins incredibly moist, while quick oats add satisfying chew and fiber that sticks with you through morning.

The genius move here is the smooth pumpkin topping (not a crumbly streusel) made with mashed pumpkin and brown sugar that bakes into a glossy, caramelized crown.

Packed with plump raisins and warming pumpkin pie spice, these vegan muffins clock in at just 85 calories each without sacrificing an ounce of flavor or satisfaction.

Kitchen Tips

• Use a non-stick spray on muffin tins since there’s no butter or oil in the pan prep (plant-based muffins can stick more easily)
• Let the smooth pumpkin topping sit for a minute before spreading (it firms up slightly for easier application)
• Soy milk can be swapped for almond or oat milk, but soy provides the most protein and structure
• Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days (they actually taste better cold!)