Irresistible Vegan Pumpkin Muffins with Streusel Topping.
Delicious vegan pumpkin muffins with a streusel topping - these are a wonderful fall treat! You will love the sugary topping on these tender muffins.
Ingredients
For the muffins:
- 1 cup white spelt flour or all-purpose flour
- 1 cup whole spelt flour or whole wheat flour
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- pinch ground cloves
- ⅓ cup pumpkin puree
- ¾ cup non-dairy milk
- ¼ cup organic canola oil or melted vegan buttery spread, or coconut oil
For the topping:
- ⅓ cup white spelt flour
- 3 Tablespoons brown sugar
- 2 Tablespoons vegan buttery spread
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Place the dry ingredients in a large bowl and whisk together.
- Add the non-dairy milk, oil, and pumpkin puree. Mix by hand until combined.
- In a small bowl, combine the ⅓ cup flour, brown sugar, and cold vegan buttery spread. Use a pastry cutter to mix until the mixture turns into coarse crumbs with some larger butter lumps.
- Fill the muffin cups ⅔ full with batter. Sprinkle the streusel on top of each muffin.
- Bake at 350 degrees F for 18-22 minutes. Makes 12 muffins.
Notes
Store leftover muffins in a ziploc bag or airtight container. They should stay fresh for about 4 days.
You can freeze the leftover muffins if you wish - just wrap them well and store in a freezer safe bag. They should stay fresh for about 3 months.
Nutrition
Calories: 233kcalCarbohydrates: 37gProtein: 3gFat: 7gSodium: 164mgPotassium: 36mgFiber: 3gSugar: 20gVitamin A: 1180IUVitamin C: 0.2mgCalcium: 25mgIron: 1.3mg
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