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