Vegan Pumpkin Muffins

• Produce

  • 1/4 tsp Ginger, ground
  • 1 (15 oz can Pumpkin puree

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 tbsp Almond milk

• Breakfast Foods

  • 1/3 cup Rolled oats

• Condiments

  • 1 1/4 cup Maple syrup

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 1 pinch Salt
  • 1 1/3 tbsp Vanilla
  • 3 1/4 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Distilled white vinegar

• Nuts & Seeds

  • 1 cup Pecan pieces

• Other

  • 1/2 cup coconut oil (melted and cooled slightly

Found on showmetheyummy.com

Description

Directions

• Whisk together dry ingredients: rolled oats oats, flour, pecan, salt, and cinnamon. Set aside.
• Whisk together wet ingredients: coconut oil and maple syrup.
• Mix the dry and wet ingredients together and set aside.
• Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes.
• Preheat oven to 425ºF. Grease a jumbo sized (6 slot) muffin tin and a standard sized muffin tin (youll only use 6 slots) with cooking spray.
• In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• Whisk together maple syrup, oil, vanilla, pumpkin puree, and the milk + vinegar mixture.
• Using a rubber spatula, stir together dry and wet ingredients - DO NOT OVERMIX.
• Fill the prepared muffin tins (use 1/2 cup for the jumbo and 1/4 cup for the standard) with the batter.
• Top with the pecan streusel - about 2 tablespoons for the jumbo and 1/2 tablespoon - 1 tablespoon for the standard muffin.
• Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 5-8 minutes (for the standard muffins) and another 10-15 minutes (for the jumbo).
• Remove from oven and let cool for a few minutes before removing from the tin and topping with the maple glaze!
• Whisk together glaze ingredients, excluding the almond milk.
• If youd like a thinner glaze, whisk in the almond milk.
• Drizzle over muffins and serve!