In a large mixing bowl cream together the vegan margarine (or butter) with all the sugar until soft and combined.
Add in the pumpkin, soy milk (or whole milk), eggs and mix well.
In another bowl combine the gluten free flour, baking powder, pumpkin pie spice and cinnamon and mix well; gradually add flour mix to the pumpkin mixture and stir until blended.
Fill paper-lined muffin cups two-thirds full.
For streusel topping, combine oats and brown sugar and vegan margarine or butter; cut up the butter or margarine into very small pieces and sprinkle a little over the top of each muffin.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the muffin comes out clean.
Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Facts
The Best Gluten Free Pumpkin Streusel Muffins
Amount Per Serving
Calories 259
* Percent Daily Values are based on a 2000 calorie diet.