40 Easy Vegan Fall Desserts
Easy vegan fall desserts are the perfect way to embrace the flavors of the season and my vegan pecan pumpkin muffins are one of my favorites! Moist, perfectly spiced, and topped with a pecan crumble, your family and friends will love them!
Servings: 12
Ingredients
- 1 ⅔ cups all-purpose flour (208 grams)
- 1 tablespoon cornstarch (arrowroot can be used too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoon pumpkin pie spice (1 tablespoon + 1 Tsp= 4 tsp)
- ½ cup brown sugar (108 grams)
- ½ cup sugar (100 grams)
- 1 tablespoon apple cider vinegar
- ¼ cup almond milk unsweetened
- 1 ¼ cup canned pumpkin
- 6 tablespoon canola oil (¼ cup + 2 Tbsp= 6 Tbsp)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Pecan Crumble Topping
- ½ cup + 1 Tbsp all-purpose flour (70 grams)
- ½ cup chopped pecans, raw and unsalted
- ¼ cup sugar (50 grams)
- 1 ½ tsp ground cinnamon
- 2 tablespoon cold vegan butter, cut in cubes
- 2 tablespoon maple syrup
Instructions
- Preheat the oven to 400° Fahrenheit (200° Celsius). Then line a 12 cup muffin tin with paper liners or grease and dust with flour.
- Make the pecan crumble topping by mixing the flour, pecans, sugar, and cinnamon together in a small bowl. Now, drizzle in the maple syrup. Next, add the cold cubed vegan butter and combine it all together with a fork or your fingers until it's crumbly.
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt. Then add the pumpkin pie spice, brown sugar, and sugar. Now, use a whisk to mix all the dry ingredients together. Make sure the brown sugar has no lumps.
- In a different medium sized bowl, whisk together the almond milk, pumpkin puree, oil, apple cider vinegar, maple syrup, and vanilla extract until nice and smooth.
- Create a well in your dry ingredients. Then add the wet pumpkin mixture and fold to combine just until moistened. Do not overmix.
- Divide the batter evenly into the cups of the prepared muffin pan.
- Top each muffin with the pecan crumble mixture. It should be about 2 tablespoons of crumble per muffin.
- Bake the muffins for 18 to 20 minutes until golden brown and a toothpick comes out clean. When done allow the muffins to cool in the tin for about 5 minutes before removing them to finish cooling on a cooling rack.
- Store in an airtight container once the muffins are completely cool. They will keep for about 5 days to a week. You can also store them in a sealed bag or container in the freezer for up to 3 months.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, to ensure proper texture and rise.
- Cold vegan butter is essential for a crumbly topping.
- Apple cider vinegar is needed for the reaction with baking soda to help the muffins rise. (white vinegar works too)
- If possible, weigh your ingredients with a kitchen scale for the best results.
Nutrition
Calories: 308kcal | Carbohydrates: 43.7g | Protein: 3.3g | Fat: 14g | Saturated Fat: 2.6g | Sodium: 170mg | Potassium: 145mg | Fiber: 2.4g | Sugar: 24.1g | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!