Bake at 425°F for 10-15 minutes, or until muffins are set and a toothpick comes out clean from the center. https://www.gretchensveganbakery.com/pumpkin-streusel-muffins Plus, they are … Set aside. Add vegan butter and pulse again until combined. Just omit that part if you’d like . They are filled with pumpkin flavor, warm spices, and completed with a buttery crumb topping. Preheat oven to 350°F. The best vegan pumpkin loaf! Learning technique as well as the tricks of the trade has taught me so much in my vegan journey! For instance; these irresistible Vegan Pumpkin Streusel Muffins. - These muffins can be made without the streusel as well! These muffins are made with canned pumpkin puree. I am ready to show you guys how I make delicious everyday vegan cuisine, and that you can do it just as easily too! The real flavors are always in the streusel. Furthermore, these muffins are also great for taking along for a quick breakfast or snack when in a hurry. Gluten free? Your email address will not be published. Every time I pull a batch of these out of the oven, I’m reminded just why we love them so … Worked out well with my undrained Hokkaido . + Divide evenly into 7 … Add flour, baking powder, salt, cinnamon and nutmeg and stir to form a thick batter. Pumpkin Streusel Muffins Jump to Recipe. Using a 1/4 cup, scoop the muffin batter into each spot until they are 3/4 of the way full. Top 5 Holiday Cakes You Must Make this Season! By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Start Timer Read More…, Copyright © 2020 Gretchen's Vegan Bakery on the Foodie Pro Theme. https://metro.co.uk/2017/09/22/vegan-recipe-pumpkin-streusel-muffins-6948796 Save my name, email, and website in this browser for the next time I comment. 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). I know it’s not a lot but it’s just enough to give these muffins pumpkin flavor without drowning out the banana. Plus, they’re easy to make and shall be ready in 30 minutes or a lot much less! Grab and grease a muffin tin or use paper eco-friendly liners. Pie Caken The Ultimate Triple Decker Dessert Cake Pie, Coconut Oil or Vegetable Oil 6 Tablespoons. It’s been awhile since I’ve done a baked goods or breakfast recipe, so I’m super excited about these! These flavorful treats are the perfect addition to a brunch or bake sale. Topped with my crispy, crunchy, buttery streusel topping; this entire recipe was mixed up and baked in less than an hour! These will last about a week in an air tight container. For information about our privacy practices, please visit our website. For instance; these irresistible Vegan Pumpkin Streusel Muffins. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. Set aside. Whisk together the nondairy milk, vinegar, oil, and maple syrup in a separate bowl. I personally used a giant muffin tin. Blitz flour, sugar, salt, cinnamon and pumpkin seeds in a food processor couple of times. This recipe calls for half a cup. Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes. https://petiteallergytreats.com/pumpkin-streusel-muffins-gluten-free-vegan 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. Even if fall doesn’t start until the 22nd here, you can always get hyped up and start your fall baking early! There is nothing like a good muffin, especially if it’s a pumpkin muffin covered in warm cinnamon streusel. These Vegan Pumpkin Muffins with Cinnamon are the true essence of fall! They are full of pumpkin style, warmth spices and achieved with a buttery crumb topping. If you have a jumbo muffin tin, bake all 6 muffins at 375°F for 20-35 minutes. We use Mailchimp as our marketing platform. 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! Cinnamon Streusel: In a small bowl, whisk together flour, sugar and cinnamon, add melted butter … Set aside. The combination of flavors is magical –– you have to try making these gluten-free pumpkin streusel muffins asap! It’s been awhile since I’ve done a baked goods or breakfast recipe, so I’m super excited about these! You wouldn’t believe how many people tried these and could not tell they were vegan! These muffins are truly a fall treat that almost anyone can enjoy; so why wait? Your email address will not be published. Includes vegan variation! Combine that with a bit of stirring, and you’ve got yourself a delicious fool-proof vegan pumpkin muffin recipe. Fall is just around the corner, which means it’s time for cozier nights, crisp leaves, and pumpkin-everything. They’re light and moist, made with pumpkin puree and infused with pumpkin pie spice. Serve! They’ll leave your kitchen smelling like one of those pumpkiny fall candles . Pumpkin Streusel Muffins [Vegan, Gluten-Free] Advertisement. With just around 200 calories per muffin, they’re the perfect way to snack this season without blowing your calorie count for the day. These pumpkin muffins simply the best use of a muffin wrapper in fall…we think! Spread the topping evenly over muffins, and bake for about 18 minutes, or until golden on top. If muffins aren’t your style then bake all the batter in a standard (9″X5″) loaf pan for a luscious pumpkin bread. Scoop into a lined muffin pan filling each ¾ of the way (makes 9). All you really need is some pumpkin puree, soda water, flour, and a couple other ingredients. If you’ve been following me for awhile, then you’ll probably remember me mentioning this article about soda water as an egg substitute. 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. Be generous while you sprinkle the Streusel over your Pumpkin spice cake. Then, stir in the 1/4 cup of vegan butter until there are small clumps of streusel that resemble the size of peas. They are: Made gluten-free with a mixture of oat + almond flours. 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. Vital vegan recipes for your everyday life. – I just have a tiny question. Low sugar? Finally, this recipe is another that can easily be adapted into fitting most dietary needs. These Pumpkin Streusel Muffins are super soft, subtly sweet and are complete with all the warm flavors of Fall. I bet you have everything you need right in your pantry to make these muffins! Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup. Learn more about Mailchimp's privacy practices here. Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Gluten free, vegan, and allergy friendly recipe! 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? Simply replace the flour with a gluten-free flour that you trust and you’ll be good to go! Small-batch Pumpkin Muffin Variations. These muffins are moist, pumpkiny, and sprinkled with the perfect amount of spice. These pumpkin streusel muffins turned out incredible and I am OBSESSED! 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. It needs to be thick! If you're not using muffin … I may recieve a comission for purchases made through these links. Soft, satisfying muffins with oats, almond flour, pumpkin, fall spices and a pecan streusel. . 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! Packed with delicious and nutrient-dense pumpkin puree. First prepare the streusel. Spiced pumpkin muffins are topped with a mixture of brown sugar, oats, and pepitas for a sweet caramelized crunch, and drizzled with a … First prepare the streusel topping by combing the flour, brown sugar and cinnamon in a mixing bowl then add the cold diced vegan butter and mix just until it resembles coarse meal. … Vegan Pumpkin Muffins, to be exact. I will try a version where I swap the flour for ground filbert to try and create flat German Gingerbread rounds. x September 29, 2017 By Gretchen 5 Comments. 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. You could even use whole wheat flour if you’d like to make these a bit healthier. Line a 12 cup muffin pan with muffin liners (preferably foil) and spray them … Sorry about that, its just pumpkin puree, for some reason the can says “solid pumpkin”, This. Then, top it with the irresistible pumpkin spice streusel and a coconut butter drizzle (or icing of your … Preheat the oven to 180 degrees C and line a muffin tin with muffin cases. Add dry ingredients and stir to combine. Perfect with a mug of hot coffee. delicious. Mobile … Cinnamon sugar: For cinnamon sugar topped muffins… Cooking has been my passion ever since I was 6 years old. Store muffins in an airtight container at room temperature for up to 4 days. Not feeling streusel today? Best of all? 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. Enjoy with a cup of coffee in the morning or as a lightly-sweet midday snack. Sorry, English is not my first language so expressions like this leave me kind of blank , HI! Free from: wheat/gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, nightshades, soy, fish/shellfish, mustard, sesame These Pumpkin Muffins with Pecan Streusel are simple the best pumpkin muffins ever. This site contains affiliate links to other awesome services and products. 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. Bake this Vegan Pumpkin Coffee Cake for 30 minutes … thanks! Skip it and try… No topping: These muffins are completely delicious plain or topped with a spread of butter. These Vegan Pumpkin Muffins with Cinnamon Streusel are the true essence of fall! You can totally cut the amount of sugar, or even use a healthier sweetener instead. 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. 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). These Vegan Pumpkin Muffins with Brown Sugar Streusel are so easy to make, delicious, and they taste just like fall. 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. These muffins are moist, pumpkiny, and sprinkled with the perfect amount of spice. These muffins are seriously moist and fluffy and packed with pumpkin and warm fall spices. 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!!) Instructions Preheat the oven to 375ºF. This Easy Vegan Pumpkin Streusel Muffins is one of my favorite recipes to make when the weather turns cool. Let cool for at least 30 minutes, serve warm or cold, and enjoy. 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. 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! … Add wet ingredients to dry and mix until everything is just evenly incorporated. Now veganized for everyone to enjoy, and I will have to admit I think these taste better than I ever remember!? Dust with gluten free … Learn more about Mailchimp's privacy practices here. The recipe comes from Dorie Greenspan’s Baking: From My Home To Yours , which is one of my favorite cookbooks. You should have crumbs of … 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 … These use almond flour and coconut flour similar to the 21 Day Fix Apple Banana Muffins … What better way to get through a chilly fall day in October in than with Pumpkin Streusel Muffins baking in the oven! Soft & moist pumpkin streusel muffins and filled with cozy fall spices. Soy-free Recipe. Vegan Bacon & Butternut Squash Browned-Butter Gnocchi. was. Not only is this recipe delicious, but it’s easy as well! 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. I have made it my life and my career. I won’t be one to judge . 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. Light and fluffy vegan pumpkin muffins with streusel topping will have you welcoming the cooler weather with open arms! Set aside. Required fields are marked *. 12 Vegan Cheesecakes You Need in Your Life this Holiday Season! Full of warming fall spices. In the … 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. Naturally sweetened with a blend of coconut sugar, pure maple syrup + molasses. Put the batter into 8-10 muffins (you could do 12, but I like bigger muffins). Easy and delicious is the theme for today! Hearty Vegan Gluten free Pumpkin Muffins! So make sure that your can is 100% pumpkin and not pumpkin pie filling. 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. 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. It’s the perfect balance of pumpkin … And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. To sum it up, it’s pretty much the best egg substitute ever in cakes, muffins, and quick breads. 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