• Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners. For extra tall and domed muffins, line every other cup so you only have 6 muffins (see the photo in the post above for reference). In this case, you can use two muffin tins or bake the muffins in batches.

Streusel

• Melt the vegan butter in a small saucepan over medium-low. Add it to a mixing bowl with the brown sugar, flour, cinnamon, and chopped pecans.
• Mix the streusel topping together with a spoon or spatula until it resembles small crumbs. Set aside.

Batter

• Add the pumpkin purée, brown sugar, vegan buttermilk, vegetable oil, and vanilla extract to a large mixing bowl. Whisk together until well combined.
• Sift the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt into the bowl of wet ingredients.
• Stir the batter together with a spatula just until there are no flour streaks remaining. Be careful not to overmix the batter to prevent dense muffins.

Bake

• Spoon the muffin batter into the lined muffin tin, using a large cookie/ice cream scoop or a spoon. Make sure to fill the cups to the top (you should get 12 muffins out of this recipe). Top each muffin with a spoonful of pecan streusel.
• Bake the muffins at 425°F for 5 minutes, then (without opening the oven) lower the heat to 350°F. Continue baking for another 15-16 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling for another 30 minutes. Happy eating!