Vegan Pumpkin Muffins
These Vegan Pumpkin Muffins are healthy and delicious! Made with whole wheat flour, naturally sweetened with maple syrup, and topped with crunchy pecan streusel and a maple glaze.
Servings: 18 standard muffins or 6 jumbo + 6 standard sized muffins
Calories: 292kcal
Ingredients
Pecan Streusel
- 1/3 cup rolled oats
- 2/3 cup whole wheat pastry flour
- 1 cup pecan pieces
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil melted and cooled slightly
- 1/4 cup maple syrup room temperature
Vegan Pumpkin Muffins
- 1/2 cup unsweetened almond milk room temperature
- 2 tablespoons distilled white vinegar
- 2 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2/3 cup maple syrup
- 1/2 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree
Maple Glaze
- 1 cup powdered sugar
- pinch salt
- 1 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup room temperature
- 1 tablespoon almond milk optional (use if you want a thinner glaze)
Instructions
Pecan Streusel
- 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.
Vegan Pumpkin Muffins
- 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 (you'll 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!
Maple Glaze
- Whisk together glaze ingredients, excluding the almond milk.
- If you'd like a thinner glaze, whisk in the almond milk.
- Drizzle over muffins and serve!
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Nutrition
Serving: 1muffin (double nutritional info for jumbo) | Calories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Sodium: 171mg | Potassium: 221mg | Fiber: 3g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg