Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Cook time: 15 min
Yield: 6 jumbo and 6 standard muffins
Cuisine: United Kingdom
Ingredients: cooking spray; ½ cup almond milk, at room temperature; 2 tablespoons distilled white vinegar; 2\u2009½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1\u2009½ 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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.

Step: 3

Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.

Step: 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.

Step: 5

Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.

Step: 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.

Step: 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.

Step: 8

Let cool for a few minutes before removing from the tins.

NUTRITION FACT

Per Serving: 234 calories; protein 4g; carbohydrates 36.8g; fat 8.2g; sodium 466.6mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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