Vegan Pumpkin Muffins

  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.
  2. Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  3. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  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.
  5. Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  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.
  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.
  8. Let cool for a few minutes before removing from the tins.

cooking spray, almond milk, white vinegar, flour, baking powder, baking soda, pumpkin pie spice, salt, pumpkin puree, maple syrup, unsweetened applesauce, vanilla, streusel topping, rolled oats, flour, ground cinnamon, salt, coconut oil, pecan

Taken from www.allrecipes.com/recipe/266395/vegan-pumpkin-muffins/ (may not work)

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