Moist pumpkin muffins suitable for those who prefer a vegan meal plan.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
6 jumbo and 6 standard muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

The streusel topping is optional.

Nutrition Facts

234 calories; protein 4g; carbohydrates 36.8g; fat 8.2g; sodium 466.6mg. Full Nutrition
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