Pumpkin Muffins

Pumpkin Muffins

Show Me the Yummy 

 

Ingredients:

Streusel Topping: 

1/3 C rolled oats 

2/3 C whole wheat pastry flour 

1 C pecan pieces

1/4 tsp salt

1/2 tsp cinnamon

1/4 C coconut oil, melted and slightly cooled

1/4 C maple syrup  

Muffins:

1/2 C unsweetened almond milk

2 T white vinegar

2 1/2 C whole wheat pastry flour

1 T baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

2/3 C maple syrup

1/2 C coconut oil melted and cooled slightly

1 T vanilla

1 (15 oz) can pumpkin puree

 

Instructions:

Pecan Streusel: 

1. Mix together dry ingredients (rolled oats oats, flour, pecan, salt, and cinnamon.) Set aside.
2. Combine wet ingredients: coconut oil and maple syrup.
3. Mix the dry and wet ingredients together and set aside.

Vegan Pumpkin Muffins: 

1. Combine the milk and vinegar and let sit for 5-10 minutes to turn to "buttermilk". 

2. Preheat oven to 425ºF and grease a standard muffin tin.

3. In a large bowl mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger). 

4. In a separate bowl, mix the wet ingredients (maple syrup, oil, vanilla, pumpkin, and "buttermilk".

5. Combine the dry and the wet ingredients without overmixing. Fill the prepared muffin tin with batter and top with the streusel topping (about 1/2-1 T). 

6. Bake for 5 minutes and then decrease the oven temperature to 375ºF and bake for another 5-8 minutes. Remove and let cool for a few minutes before removing from the tin