Pumpkin spice vegan muffins with oat streusel topping.
Prep Time:15 mins
Cook Time:20-23 mins
Total Time:40 mins
Yield:7 muffins 1x
1/2 cup pumpkin purée
1/2 cup melted vegan butter or coconut oil
1/4 cup nondairy milk
3/4 cup cane sugar
1 tbsp molasses
1 2/3 cup (one and two-thirds cups) all-purpose flour
2 tsp baking powder
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1/3 cup flour
1/3 cup oats
1–2 tsp cinnamon
1/4 cup soft vegan butter
Preheat oven to 425 F.
In a large mixing bowl, combine sugar, melted vegan butter, nondairy milk, pumpkin puree and molasses and stir until combined. Add flour, baking powder, salt, cinnamon and nutmeg and stir to form a thick batter.
Divide evenly into 7 muffin cups (either lined with paper or silicone liners).
In a small mixing bowl, combine flour, oats and sugar. Add butter and use your hands or a pastry blender to crumble the butter into the dry mixture – it should look like wet sand.
Add streusel to the top of each muffin.
Bake in preheated oven for 5 minutes. Then, without opening the oven or removing the muffin tin, reduce oven temperature to 350 F and bake another 15 – 18 minutes, until a toothpick inserted in the centre comes out clean.
Let cool slightly before transferring to a wire rack. Enjoy!
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