Pumpkin Muffin
Why I Love This Recipe
Pumpkin delight!
Ingredients You'll Need
1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin spice
2 tsp cinnamon
1/2 cup vegan butter, room temperature
3/4 cup coconut sugar or regular sugar
1 1/2 cups pumpkin puree
1/2 cup dairy free yogurt
1/4 cup dairy free milk with
1 tsp vanilla extract
Cinnamon Streusel:
1 cup flour
1/2 cup sugar
1 tbsp cinnamon
1/2 cup vegan butter, melted
Directions
Preheat the oven to 350F and line a cupcake tin with cupcake liners.
Prepare the cinnamon streusel: In a medium bowl, whisk together the flour, sugar, and spices. Add in the melted vegan butter and stir together until you reach a thick dough. Set aside.
Make the batter: In a medium bowl, whisk together flour, baking soda, baking powder, and spices. Set aside. In a large bowl, use a hand mixer to cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Add in the pumpkin puree, dairy free yogurt, and vanilla extract. Mix again until combined. Then add in the flour mixture.
Scoop batter into each muffin liner about 3/4 of the way full. Top with the cinnamon streusel over each muffin. Place the muffins into the oven and bake for 25 minutes.
Pairs Well With
Vegan Ice Cream
