Pumpkin Muffins with Streusel & Dulce de Leche Filling
These pumpkin muffins are soft, tender, and full of warm fall spices — but the real magic is inside. Each one hides a thick, gooey spoonful of La Lechera dulce de leche, and the cinnamon streusel on top brings that perfect bakery-style crunch. They come together quickly with simple ingredients, stay naturally dairy-free and egg-free, and taste like the coziest October morning. Perfect for snacks, brunch, or gifting.
12 muffins
Calories: 136kcal
Ingredients
Wet Ingredients
- ½ cup almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup pumpkin purée
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice
- ¼ teaspoon sea salt
Dulce de Leche Filling
- ½ cup La Lechera dulce de leche chilled
Streusel Topping
- ¼ cup all-purpose flour
- 3 tablespoons sugar white or brown
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- 2 tablespoons cold vegan butter or regular butter
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
- Mix the almond milk and apple cider vinegar. Let sit for 5 minutes.
- Add the maple syrup, vanilla, and pumpkin purée to the buttermilk. Whisk until smooth.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin spice, and salt.
- Pour the wet ingredients into the dry. Stir gently until just combined — don’t overmix.
- In a small bowl, mix flour, sugar, cinnamon, and salt. Add the cold butter and pinch into coarse crumbs.
- Add 1 tablespoon batter into each muffin cup.
- Add 1 teaspoon of chilled La Lechera dulce de leche in the center.
- Cover with more batter until cups are ¾ full.
- Top each muffin generously with streusel.
- Bake for 18–22 minutes, or until the tops are set and lightly golden. (Insert your toothpick toward the edge — not through the dulce de leche.)
- Let muffins cool for at least 15 minutes so the dulce de leche sets into a gooey center.
Notes
How to keep the dulce de leche from melting into the crumb:
- Use La Lechera — it’s thick and stable for baking. Chill the dulce de leche before scooping.
- Keep the filling away from the very bottom of the muffin liner.
- Store in an airtight container for 2–3 days at room temperature or up to 5 days in the fridge.
- Warm briefly (8–10 seconds) to soften the center again.
- Let muffins cool completely.
- Freeze individually wrapped or in a single layer.
- Reheat at 300°F for 8–10 minutes or microwave lightly.
Nutrition
Serving: 1muffin | Calories: 136kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 170mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg