Vegan Pumpkin Muffins recipe
All Recipes Everyday Cooking Recipes Vegan Breakfast and Brunch
Ingredients
- cooking spray ½ cup almond milk, at room temperature 2 tablespoons distilled white vinegar 2 ½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 (15 ounce) can pumpkin puree ½ cup maple syrup ½ cup unsweetened applesauce 1 tablespoon vanilla extract ⅓ cup rolled oats 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ cup coconut oil, melted and slightly cooled ½ cup pecan pieces, chopped
Nutrition Info
- 234 caloriescarbohydrate: 36.8 gcholesterol: : -fat: 8.2 gfiber: 2.6 gprotein: 4 gsaturatedFat: 4.3 gservingSize: -sodium: 466.6 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Muffins
Directions
-
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.