Small-batch Pumpkin Muffin Variations. The best part about these pumpkin muffins is there is no cane sugar and they so they are low carb which means even if you’re trying to stay in ketosis, they will fit right into your macros. Perfect for breakfast with a hot cup of coffee or for an on-the-go snack, these fall-inspired pumpkin muffins are topped with a sweet and crunchy streusel topping. Spread the topping evenly over muffins, and bake for about 18 minutes, or until golden on top. Soft, satisfying muffins with oats, almond flour, pumpkin, fall spices and a pecan streusel. Add flour, baking powder, salt, cinnamon and nutmeg and stir to form a thick batter. These Pumpkin Muffins with Pecan Streusel are simple the best pumpkin muffins ever. Cooking has been my passion ever since I was 6 years old. … Soy-free Recipe. All you really need is some pumpkin puree, soda water, flour, and a couple other ingredients. Top 5 Holiday Cakes You Must Make this Season! Plus, they’re easy to make and shall be ready in 30 minutes or a lot much less! These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! The recipe comes from Dorie Greenspan’s Baking: From My Home To Yours , which is one of my favorite cookbooks. 12 Vegan Cheesecakes You Need in Your Life this Holiday Season! Preheat oven to 425 F. In a large mixing bowl, combine sugar, melted vegan butter, nondairy milk, pumpkin puree and molasses and stir until combined. Not only is this recipe delicious, but it’s easy as well! I am not sure what you mean when you say “solid pumpkin” – I would use Hokkaido which I bake in the oven, but it still has fluid afterwards, should I drain it? In a large mixing bowl, whisk together 2 cups flour, 1 tsp baking soda, 2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp of salt until well combined. You should have crumbs of … https://www.gretchensveganbakery.com/pumpkin-streusel-muffins Read More…, Copyright © 2020 Gretchen's Vegan Bakery on the Foodie Pro Theme. Full of warming fall spices. Pie Caken The Ultimate Triple Decker Dessert Cake Pie, Coconut Oil or Vegetable Oil 6 Tablespoons. Sorry about that, its just pumpkin puree, for some reason the can says “solid pumpkin”, This. Furthermore, these muffins are also great for taking along for a quick breakfast or snack when in a hurry. Grab and grease a muffin tin or use paper eco-friendly liners. Bake this Vegan Pumpkin Coffee Cake for 30 minutes … If you have a jumbo muffin tin, bake all 6 muffins at 375°F for 20-35 minutes. https://petiteallergytreats.com/pumpkin-streusel-muffins-gluten-free-vegan Includes vegan variation! https://metro.co.uk/2017/09/22/vegan-recipe-pumpkin-streusel-muffins-6948796 Fall is just around the corner, which means it’s time for cozier nights, crisp leaves, and pumpkin-everything. I used tinned pumpkin puree to make these vegan pumpkin muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. Whisk together the nondairy milk, vinegar, oil, and maple syrup in a separate bowl. With what I’ve learned and even what I still am learning everyday, I finally believe it is time to share my knowledge and discoveries. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Gluten free, vegan, and allergy friendly recipe! – I just have a tiny question. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. was. These Pumpkin Streusel Muffins are super soft, subtly sweet and are complete with all the warm flavors of Fall. Plus, they are … Filed Under: All Recipes, Muffins and Breakfast, Plant Based Egg Recipes, Top 5 Pumpkin Recipes, Gretchen, thanks for another yummie recipe (I’ll whip it up tomorrow but I am already sure it is yummie because everything you do is!!) These muffins are made with canned pumpkin puree. Add vegan butter and pulse again until combined. Set aside. Simply replace the flour with a gluten-free flour that you trust and you’ll be good to go! These muffins are moist, pumpkiny, and sprinkled with the perfect amount of spice. In a small mixing bowl, use a fork to whisk together 3/4 cups flour, 1/2 cup organic brown sugar, 1 tsp of cinnamon, and pinch of salt until well combined. It’s been awhile since I’ve done a baked goods or breakfast recipe, so I’m super excited about these! September 29, 2017 By Gretchen 5 Comments. . Easy and delicious is the theme for today! The real flavors are always in the streusel. Low sugar? Set aside. I bet you have everything you need right in your pantry to make these muffins! Soft & moist pumpkin streusel muffins and filled with cozy fall spices. Put the batter into 8-10 muffins (you could do 12, but I like bigger muffins). Divide evenly into 7 … Vegan Bacon & Butternut Squash Browned-Butter Gnocchi. Best to freeze before topping the muffins so I usually make this part first, For the pumpkin batter, combine light brown sugar with the spices and whisk to distribute evenly, add the pumpkin, oil, almond milk and the vanilla extract and whisk smooth. These muffins are moist, pumpkiny, and sprinkled with the perfect amount of spice. Just omit that part if you’d like . Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Best of all? Perfect with a mug of hot coffee. They are filled with pumpkin flavor, warm spices, and completed with a buttery crumb topping. Let cool for at least 30 minutes, serve warm or cold, and enjoy. These muffins are truly a fall treat that almost anyone can enjoy; so why wait? Gluten free? I am ready to show you guys how I make delicious everyday vegan cuisine, and that you can do it just as easily too! Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. If you're not using muffin … Cinnamon sugar: For cinnamon sugar topped muffins… Scoop into a lined muffin pan filling each ¾ of the way (makes 9). These pumpkin muffins simply the best use of a muffin wrapper in fall…we think! You could even use whole wheat flour if you’d like to make these a bit healthier. First prepare the streusel. Naturally sweetened with a blend of coconut sugar, pure maple syrup + molasses. These muffins can be made without the streusel as well! Be generous while you sprinkle the Streusel over your Pumpkin spice cake. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them … Preheat oven to 350°F. These Vegan Pumpkin Muffins with Brown Sugar Streusel are so easy to make, delicious, and they taste just like fall. … Combine that with a bit of stirring, and you’ve got yourself a delicious fool-proof vegan pumpkin muffin recipe. Serve! What better way to get through a chilly fall day in October in than with Pumpkin Streusel Muffins baking in the oven! Set aside. I will try a version where I swap the flour for ground filbert to try and create flat German Gingerbread rounds. They are: Made gluten-free with a mixture of oat + almond flours. To sum it up, it’s pretty much the best egg substitute ever in cakes, muffins, and quick breads. - Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes. These Vegan Pumpkin Muffins with Cinnamon are the true essence of fall! I know it’s not a lot but it’s just enough to give these muffins pumpkin flavor without drowning out the banana. These pumpkin streusel muffins turned out incredible and I am OBSESSED! Add the wet ingredient bowl we just mixed into the dry ingredient bowl and stir with a wooden spoon or spatula until batter is smooth and there are no clumps. I studied cooking up until I was old enough to get my culinary arts and restaurant management degree, and ever since I have been working in veggie/vegan restaurants to understand the inner workings of what makes vegan food. Then, stir in the 1/4 cup of vegan butter until there are small clumps of streusel that resemble the size of peas. Vegan Pumpkin Muffins, to be exact. Finally, this recipe is another that can easily be adapted into fitting most dietary needs. Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup. Pumpkin Streusel Muffins [Vegan, Gluten-Free] Advertisement. Light and fluffy vegan pumpkin muffins with streusel topping will have you welcoming the cooler weather with open arms! They’re light and moist, made with pumpkin puree and infused with pumpkin pie spice. I won’t be one to judge . You wouldn’t believe how many people tried these and could not tell they were vegan! Learn more about Mailchimp's privacy practices here. Now veganized for everyone to enjoy, and I will have to admit I think these taste better than I ever remember!? You can totally cut the amount of sugar, or even use a healthier sweetener instead. Add wet ingredients to dry and mix until everything is just evenly incorporated. Start Timer We use Mailchimp as our marketing platform. Set aside. In a medium-sized mixing bowl, whisk together 1/2 cup of oil, 1/2 cup organic white sugar, 1/2 cup packed organic brown sugar, 1 1/2 cups pumpkin puree, 1/2 cup of soda water, 1/4 cup of non-dairy milk, and 1 tsp of vanilla extract until smooth. These muffins are seriously moist and fluffy and packed with pumpkin and warm fall spices. Ever since I became vegan, I was always saddened by the over-influx of super healthy but tasteless recipes- I wanted vegan to be healthy as much as possible, but I also wanted vegan food to be delicious! Free from: wheat/gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, nightshades, soy, fish/shellfish, mustard, sesame Blitz flour, sugar, salt, cinnamon and pumpkin seeds in a food processor couple of times. These flavorful treats are the perfect addition to a brunch or bake sale. I will give you a secret tip though- if you don’t have pumpkin (or it’s just not pumpkin season where you live)  substitute  super ripe mashed banana for the best banana muffins ever. + Please select all the ways you would like to hear from Vitally Veg: You can unsubscribe at any time by clicking the link in the footer of our emails. x Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter … For information about our privacy practices, please visit our website. Using a 1/4 cup, scoop the muffin batter into each spot until they are 3/4 of the way full. Add dry ingredients and stir to combine. This recipe calls for half a cup. The combination of flavors is magical –– you have to try making these gluten-free pumpkin streusel muffins asap! Topped with my crispy, crunchy, buttery streusel topping; this entire recipe was mixed up and baked in less than an hour! I have made it my life and my career. thanks! It needs to be thick! These use almond flour and coconut flour similar to the 21 Day Fix Apple Banana Muffins … Store muffins in an airtight container at room temperature for up to 4 days. Makes 12 small muffins 1+3/4 cup oat flour 1+1/4 cup quick oats 1+1/2 tsp baking powder 1 tsp baking soda 1+1/2 tsp cinnamon 1/4 tsp nutmeg Pinch of ground cloves Pinch of ground ginger 1/4 tsp salt 2 flax eggs (2 tbsp ground flaxseed mixed with 1/3 cup water and left to rest minimum 5 minutes) 1 cup pumpkin puree 1/2 cup unsweetened almond milk 1/4 cup brown sugar 1/4 cup maple syrup 1/4 … Once all the batter is scooped, take the streusel topping and sprinkle it over each muffin generously until all are covered or the streusel has ran out. Worked out well with my undrained Hokkaido . In the … The best vegan pumpkin loaf! Hearty Vegan Gluten free Pumpkin Muffins! For instance; these irresistible Vegan Pumpkin Streusel Muffins. This Easy Vegan Pumpkin Streusel Muffins is one of my favorite recipes to make when the weather turns cool. So make sure that your can is 100% pumpkin and not pumpkin pie filling. This is my original Pumpkin Bread Recipe from way back to the days of my bakery where we couldn’t bake the loaves fast enough! These muffins are a variation of last year’s Vegan Cheesecake Muffins. Next sift together the flour with baking soda, Fill paper lined cupcake molds with batter ¾ full then top each one with 1Tbs of the streusel topping, Bake in a preheated 350°F and bake for 20-25 minutes or until they are springy to the touch when you gently press the centers, (For the bread loaf it will take closer to 45 minutes to bake fully, insert a toothpick into the center to be sure it is done). Then, top it with the irresistible pumpkin spice streusel and a coconut butter drizzle (or icing of your … Instructions Preheat the oven to 375ºF. For instance; these irresistible Vegan Pumpkin Streusel Muffins. And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. This site contains affiliate links to other awesome services and products. Cheesy Baked Vegan Spinach Artichoke Dip Recipe, Tofu & Avocado Fresh Rolls Two Different Ways, Refreshing and Delicious Vegan Tzatziki Recipe, Buffalo Ranch Jackfruit Sliders & Creamy Vegan Buttermilk Ranch. Bake at 425°F for 10-15 minutes, or until muffins are set and a toothpick comes out clean from the center. They’ll leave your kitchen smelling like one of those pumpkiny fall candles . Preheat the oven to 180 degrees C and line a muffin tin with muffin cases. Enjoy with a cup of coffee in the morning or as a lightly-sweet midday snack. I personally used a giant muffin tin. Skip it and try… No topping: These muffins are completely delicious plain or topped with a spread of butter. Dust with gluten free … Save my name, email, and website in this browser for the next time I comment. Every time I pull a batch of these out of the oven, I’m reminded just why we love them so … Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Spiced pumpkin muffins are topped with a mixture of brown sugar, oats, and pepitas for a sweet caramelized crunch, and drizzled with a … If muffins aren’t your style then bake all the batter in a standard (9″X5″) loaf pan for a luscious pumpkin bread. incredibly. Vital vegan recipes for your everyday life. I may recieve a comission for purchases made through these links. delicious. Your email address will not be published. Even if fall doesn’t start until the 22nd here, you can always get hyped up and start your fall baking early! They are full of pumpkin style, warmth spices and achieved with a buttery crumb topping. 2 Cups All-Purpose Unbleached Organic Flour, 1 1/2 Cups Pumpkin Puree (NOT pumpkin pie mix), 3/4 Cup All-Purpose Unbleached Organic Flour. With just around 200 calories per muffin, they’re the perfect way to snack this season without blowing your calorie count for the day. Required fields are marked *. In a separate small bowl, whisk together the pumpkin purée, sugar, coconut oil, almond milk, eggs … It’s the perfect balance of pumpkin … Packed with delicious and nutrient-dense pumpkin puree. These will last about a week in an air tight container. Learning technique as well as the tricks of the trade has taught me so much in my vegan journey! If you’ve been following me for awhile, then you’ll probably remember me mentioning this article about soda water as an egg substitute. It’s been awhile since I’ve done a baked goods or breakfast recipe, so I’m super excited about these! 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