All Recipes Best Recipe Everyday Cooking Recipes Vegan Breakfast and Brunch

Ingredients

cooking spray ½ cup almond milk, at room temperature 2 tablespoons distilled white vinegar 2 ½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 (15 ounce) can pumpkin puree ½ cup maple syrup ½ cup unsweetened applesauce 1 tablespoon vanilla extract ⅓ cup rolled oats 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ cup coconut oil, melted and slightly cooled ½ cup pecan pieces, chopped

Nutrition Info

234 calories carbohydrate: 36.8 g cholesterol: : - fat: 8.2 g fiber: 2.6 g protein: 4 g saturatedFat: 4.3 g servingSize: - sodium: 466.6 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
Let cool for a few minutes before removing from the tins.

6 jumbo and 6 standard muffins

Moist pumpkin muffins suitable for those who prefer a vegan meal plan.