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