How much pumpkin is too much pumpkin? I’m not sure there’s an answer to that question! The second the temperature dropped below 20 degrees I rushed to the grocery store and picked up a can of pureed pumpkin. Honestly, I’m not a pumpkin fanatic, but it does make me get into the autumn mood baking up something delicious and cinnamon-y with pumpkin. Not to mention the colour!

These muffins were a true test to my patience. I had originally planned on baking mini muffins, but after I had meticulously scooped and portioned the batter into the lined mini muffin tin, I realized I had forgotten to add vanilla extract. I know this doesn’t sound detrimental, but I really believe vanilla is necessary in any baked good to put it over the edge and make them irresistible. So, after I have scraped all of the batter back into the mixing bowl off the muffin liners and remixed the batter with vanilla extract, I could not be bothered to re-portion them into little muffins and opted for regular sized muffins using an ice cream scoop instead. Nonetheless, these muffins are moist and perfectly spiced, no matter what size.

Here’s the recipe:

Serves: 7-8 large muffins

Ingredients

For the Batter

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • Scant 1/8 tsp each of ground nutmeg, cloves, and ginger
  • 1 cup pumpkin puree
  • 1/3 cup + 2 tbsp vegetable oil
  • ¼ cup almond milk
  • 1 tsp vanilla extract
  • Scant ½ cup white sugar
  • ¼ cup date sugar*

For the Streusel

  • 1 tbsp vegan butter
  • 1 tbsp all-purpose flour
  • 1 tbsp brown sugar
  • ½ tsp cinnamon
  • 1 tbsp rolled oats

Directions

  1. Preheat oven to 375oF
  2. In a bowl, whisk together the dry ingredients (omitting the sugars) until well combined and set aside.
  3. In a separate bowl, combine the wet ingredients and sugars and mix thoroughly.
  4. Add the wet ingredients into the dry ingredients and stir to combine, being careful not to over-mix. If the batter is too thick or dry, add almond milk 1 tbsp at a time until the batter resembles the consistency of oatmeal.
  5. Using an ice cream scoop, portion the batter into a lined muffin tin and set aside.
  6. Combine all of the streusel toppings in a small bowl and use a fork to cream the butter and dry ingredients together. Using your fingers, sprinkle the topping evenly on the tops of the muffins.
  7. Bake for 20-25 minutes at 375oF, or until a toothpick inserted in the centre of the muffin comes out clean. Allow to cool for at least 20 minutes before digging in.

*If you don’t have date sugar, you can substitute with brown sugar.

4 thoughts on “Vegan Pumpkin Streusel Muffins

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