Description
Super moist vegan pumpkin muffins with a crunchy streusel. There are great for breakfast or as a snack with your favorite coffee or hot drink.
Ingredients
Scale
- 1/3 cup plus 1 tbsp unsweetened vanilla almond milk
- 2 tbsp flax meal
- 1 cup canned pumpkin puree
- 3 tbsp agave nectar or maple syrup (here we used Wholesome Sweeteners Organic Blue Agave)
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1 1/2 cups self rising flour
- 1 teaspoon baking powder
- 2/3 cup sugar (we use Wholesome Sweeteners Organic Sugar)
- 1 1/2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- ½ cup chopped walnuts
- Streusel topping:
- 1 tbsp coconut oil at room temperature
- 2 tbsp brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
- 2 tbsp flour
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them lightly with cooking spray
- In a small bowl, combine almond milk and flax meal. Set aside
- In a large bowl, whisk together pumpkin puree, agave, coconut oil and vanilla extract. Add almond milk/flax mixture and mix well.
- In a separate bowl, combine flour, baking powder, sugar,pumpkin pie spice, salt and walnuts. Slowly add to pumpkin mixture, whisking gently until just incorporated (do not over mix!). Set aside
- In a small bowl, combine streusel ingredients, mixing gently with your fingers or a fork.
- Spoon batter evenly in muffin cups. Sprinkle tops with streusel mixture. Bake at 350F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let them cool completely
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 m muffin
- Calories: 248
- Sugar: 15
- Sodium: 200
- Fat: 16.6
- Saturated Fat: 6.8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 24.6
- Fiber: 2
- Protein: 2
- Cholesterol: 2