VEGAN PUMPKIN MUFFINS
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
- Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
- Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
- Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
- Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
- Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
- Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
- Let cool for a few minutes before removing from the tins.
Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g
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Fauzia Farrah
[email protected]I made these muffins with my kids and they had a blast. They're a great way to get kids involved in the kitchen.
Official Humza
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Bhumi Chamling
[email protected]I'm not a big fan of pumpkin, but I really liked these muffins. They're not too sweet and the spices are just right.
Cristopher Caballero soto
[email protected]These muffins are so moist and fluffy. I love the pumpkin flavor.
Lebogang Lehutso
[email protected]I've made these muffins several times now and they always turn out great. They're a keeper recipe for sure.
Ashley Hardin
[email protected]These muffins are perfect for breakfast or a snack. They're also great for packing in lunches.
Celine De Bruyn
[email protected]I love the addition of spices in these muffins. They give them a really warm and cozy flavor.
Sani Kjan
[email protected]These muffins are so easy to make. I had them in the oven in less than 30 minutes.
Gaella Kitenge
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. These muffins are a great way to do that. They're delicious and satisfying.
Vincent davince
[email protected]I made these muffins for a fall party and they were a hit! Everyone loved them.
I-trip Hikaru
[email protected]These muffins turned out perfectly! They're moist, fluffy, and full of pumpkin flavor. I love that they're vegan, so I can feel good about eating them.