Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Recipe by thedailygourmet from allrecipes.com

45 Mins.

Ingredients

12

12 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 12 servings

  • Calories: 234
  • Carbohydrate: 37g
  • Fat: 8g
  • Fiber: 3g
  • Protein: 4g
  • Sugar: 11g

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