Vegan Pumpkin Muffins with Pecan Crumble
Pecan crumble on top of a yummy, moist, spiced pumpkin muffin! Need I say more. This quick and easy recipe for Vegan Pumpkin Muffins is literally a fan favorite! Paired with a warm beverage they make a great breakfast on the go, snack, or sweet treat after dinner.
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. Then line a 12 cup muffin tin with paper liners or grease and dust with flour.
- Make the pecan crumble topping. But first make sure to find the ingredient amounts at the bottom of the recipe that are just for the crumble topping. Then mix 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. I use my fingers. You want a crumbly texture. You basically smush it all together until it is combined but chunky.
- 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. You must make sure that the brown sugar has no lumps and is complete incorporated. I even use my hands. In the end it should feel like smooth sand.
- In a different medium sized bowl, combine the almond milk, pumpkin puree, oil, apple cider vinegar, maple syrup, and vanilla extract. Then whisk together until nice and smooth.
- Create a well in your dry ingredients. Then add the wet pumpkin mixture to the bowl of dry ingredients and fold to combine just until moistened. Do not overmix.
- Divide the batter evenly into the prepared muffin tin.
- Now 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 a week. You can also store them in a sealed bag or container in the freezer for up to 3 months.
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
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