Deceptively Vegan Pumpkin Muffins

Definitely not the healthiest but it's still vegan :P

This recipe comes from Show Me the Yummy (http://showmetheyummy.com/vegan-pumpkin-muffins/). She has experimented and found this amazing recipe. These muffins have 3 yummy parts: the pumpkin muffin, the pecan streusal, and the maple glaze. All are better than I could've imagined! I made 3 bathes for Thanksgiving 2015!

Here's the recipe and you can go to http://showmetheyummy.com/vegan-pumpkin-muffins/ to print the recipe.

Pecan Streusel:

• ⅓ cup rolled oats

• ⅔ cup whole wheat pastry flour

• 1 cup pecan pieces

• ¼ teaspoon salt

• ½ teaspoon cinnamon

• ¼ cup coconut oil, melted and cooled slightly

• ¼ cup maple syrup, room temperature

Vegan Pumpkin Muffins:

• ½ cup unsweetened almond milk, room temperature

• 2 tablespoons distilled white vinegar

• 2 and ½ cups whole wheat pastry flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ⅔ cup maple syrup

• ½ cup coconut oil, melted and cooled slightly

• 1 tablespoon vanilla

• 1 (15 oz) can pumpkin puree

Maple Glaze:

• 1 cup powdered sugar

• a pinch of salt

• 1 tablespoon coconut oil, melted and cooled

• 1 teaspoon vanilla extract

• ¼ cup maple syrup, room temperature

• 1 tablespoon almond milk, optional (use if you want a thinner glaze)

INSTRUCTIONS

Pecan Streusel:

1. Whisk together dry ingredients: rolled oats oats, flour, pecan, salt, and cinnamon. Set aside.

2. Whisk together 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 in a measuring cup and let sit for 5-10 minutes.

2. 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.

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

4. Whisk together maple syrup, oil, vanilla, pumpkin puree, and the milk + vinegar mixture.

5. Using a rubber spatula, stir together dry and wet ingredients - DO NOT OVERMIX.

6. Fill the prepared muffin tins (use ½ cup for the jumbo and ¼ cup for the standard) with the batter.

7. Top with the pecan streusel - about 2 tablespoons for the jumbo and ½ tablespoon - 1 tablespoon for the standard muffin.

8. 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).

9. Remove from oven and let cool for a few minutes before removing from the tin and topping with the maple glaze!

Maple Glaze:

1. Whisk together glaze ingredients, excluding the almond milk.

2. If you'd like a thinner glaze, whisk in the almond milk.

3. Drizzle over muffins and serve!

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