Vegan Pumpkin Muffins
Description
These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan.
Ingredients
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cooking spray
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1/2 cup almond milk, at room temperature
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2 tablespoons distilled white vinegar
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2 1/2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons pumpkin pie spice
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1/2 teaspoon salt
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1 (15 ounce) can pumpkin puree
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1/2 cup maple syrup
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1/2 cup unsweetened applesauce
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1 tablespoon vanilla extract
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1/3 cup rolled oats
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2 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 cup coconut oil, melted and slightly cooled
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1/2 cup pecan pieces, chopped
Directions
1
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.
2
Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3
Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4
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.
5
Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6
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.
7
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.
8
Let cool for a few minutes before removing from the tins.