Vegan Pumpkin Muffins with Cinnamon Streusel

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 3/4 cup Almond milk

• Condiments

  • 4 tbsp Coconut oil or vegan butter
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond meal/flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar
  • 3 tsp Cinnamon
  • 1 cup Gluten free oat flour see note
  • 3/4 cup Gluten free flour
  • 1 pinch Nutmeg
  • 1 tsp Sea salt
  • 1/4 cup Tapioca flour/starch
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 2 Flax eggs ground flax seed

Found on veganhuggs.com

Description

Ingredients

• 2 flax eggs ground flax seed + 6 tablespoons filtered water) * See Note
• 3/4 cup almond milk (or any plant-based milk) + 2 1/2 teaspoons fresh lemon juice (or apple cider vinegar)
• 1 cup pumpkin puree
• 1/3 cup coconut oil, melted
• 2 teaspoons pure vanilla extract
• 1/3 cup pure maple syrup (or agave) (at room temperature)
• 1/2 cup gluten-free oat flour *See note
• 1/2 cup almond meal/flour
• 3/4 cup gluten-free flour (all-purpose)
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup gluten-free oat flour *See note
• 1/4 cup tapioca flour/starch
• 1/3 cup brown sugar (sub granulated sugar)
• 1 teaspoon cinnamon
• A pinch of nutmeg
• 1/2 teaspoon sea salt
• 4 tablespoons coconut oil or vegan butter, melted

Directions

• Preheat oven to 350 degrees fahrenheit
• Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
• Prepare flax eggs in a small bowl and set aside. About 10 minutes.
• In a separate small bowl, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
• For the crumble: In a medium bowl, combine the oat flour, tapioca flour, brown sugar, cinnamon, nutmeg & salt. Slowly add in melted coconut oil or vegan butter & combine until coarse crumbles form. Set aside
• In a medium bowl, add the pumpkin puree, melted coconut oil, vanilla extract, maple syrup, flax eggs and buttermilk mixture (all wet ingredients)Whisk to combine well.
• In a large bowl, add, GF flour, almond meal, oat flour, baking powder, baking soda, brown sugar, cinnamon & sea salt. (All dry ingredients) Combine well.
• Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently until just combined. Dont over work it.
• Fill each muffin liner about 3/4 full and sprinkle crumble on top. Lightly press crumble on top of batter, so it sticks well (dont push in).
• Bake the muffins until they puff up. About 25-30 minutes. Press gently with finger to see if they slowly spring back (be careful not to burn your finger. Insert toothpick into middle of muffin, if it’s mostly clean, then theyre ready.
• Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.

Nutrition