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Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze

Hyper-moist and supremely flavorful vegan pumpkin muffins packed with warming spices and topped with pistachio streusel and rosewater cardamom glaze. These muffins are so darned easy-to-make, that your house might just end up getting permeated by autumnal fragrances all year round…

Prep Time
6 mins
Cook Time
6 mins
Total Time
30 mins
Servings: 12
Calories: 318 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 15 oz. pumpkin puree
  • 1 cup brown sugar coconut sugar, or palm sugar
  • 1 teaspoon vanilla extract
  • ½ cup Unsweetened plant-based yogurt
  • ½ cup canola oil vegetable oil, or sunflower oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon dried ground ginger
  • ½ teaspoon salt
Optional Pistachio Streusel Topping:
  • ¼ cup all-purpose flour
  • ⅓ cup raw shelled pistachios chopped
  • 3 tablespoons olive oil
  • 3 tablespoons brown sugar coconut sugar, or palm sugar
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
Optional Rosewater Cardamom Glaze:
  • ½ cup powdered sugar
  • 2 tablespoons vegan cream cheese
  • 2 teaspoons rosewater
  • 1 teaspoon unsweetened plant-based milk
  • ½ teaspoon ground cardamom
Optional garnishes:
  • sifted powdered sugar
  • dried rose petals

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, vegan yogurt and oil, stirring until the oil is no longer separately visible.
  3. Sift in the all-purpose flour, baking powder, baking soda, cinnamon, cardamom, ground cloves, nutmeg, dry ginger, and salt. Stir until just combined. Be careful not to overmix.
  4. If using the optional pistachio streusel topping, in a separate small bowl, combine the all-purpose flour, chopped raw pistachios, olive oil, brown sugar, cardamom, cinnamon, and salt. Mix until the mixture forms a crumbly texture.
  5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If using the pistachio streusel, sprinkle it evenly over the top of each muffin.
  6. Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.
  8. If using the optional rosewater cardamom glaze, whisk together the powdered sugar, vegan cream cheese, rosewater, unsweetened plant-based milk, and cardamom until smooth. Drizzle the glaze over the cooled muffins. Garnish lightly with sifted powdered sugar and dried rose petals before serving.

Notes

  • 🥧 Can’t Can?
  • 🥧
  • ’
  • To make homemade pumpkin puree, cut a sugar pumpkin in half, remove the seeds, and roast at 190°C (375°F) until tender (45-60 minutes). Scoop out the flesh and blend until smooth. Strain excess water to match canned consistency. Use 1 ¾ cups for a 15 oz. (425 g.) can.
  • 🚫 No Overmixing Allowed
  • 🚫
  • Mix the batter just until the dry ingredients are incorporated. Overmixing can develop gluten, leading to tough muffins.
  • 🧑‍🍳 Don’t Be Cold
  • 🧑
  • ‍
  • 🍳
  • ’
  • Ensure ingredients, especially plant-based yogurt and liquids, are at room temperature before mixing. Cold ingredients can lead to uneven muffins.
  • ❄️ Wire Rack Ack Ack Ack Ack, you oughta know by now…
  • ❄️
  • Let muffins cool in the tin for five minutes before transferring to a wire rack. This sets their structure and prevents soggy bottoms.
  • 🆕 Fresh Leavening
  • 🆕
  • Use fresh baking soda and powder. Old leavening agents lose potency, causing flat, dense muffins.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.04g Sodium 257mg (11%) Potassium 129mg (4%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 5517IU (110%) Vitamin C 3mg (3%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.04g 2%
Sodium 257mg 11%
Potassium 129mg 3%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 5517IU 110%
Vitamin C 3mg 3%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.