Pecan Pumpkin Muffins Vegan Recipe
My vegan pecan pumpkin muffins are a must try! Moist and perfectly spiced with a pecan crumble, they are a great on the go breakfast, snack, or dessert. This is an easy vegan pumpkin muffin recipe everyone will love!
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!