Vegan Pumpkin Muffins Tasty Recipes

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Vegan Pumpkin Muffins

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

Ingredients :

• cooking spray
• 1/2 cup almond milk, at room temperature
• 2 tablespoons distilled white vinegar
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• Streusel Topping:
• 1/3 cup rolled oats
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup pecan pieces, chopped

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

• 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.

Notes :

• The streusel topping is optional.

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