Fresh Pumpkin Muffins with Streusel topping
Streusel topping ingredients
⅓ cup organic rolled oats
2 tablespoons organic all-purpose flour
½ teaspoon organic ground cinnamon
¼ teaspoon sea salt
¼ cup melted unrefined coconut oil
½ cup chopped almonds
optional: dash of panela
Muffin ingredients
1 small pumpkin
½ cup almond milk* (room temperature)
2 tablespoons apple cider vinegar*
2 ½ cups all-purpose flour*
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon sea salt
¼ cup maple syrup*
½ cup unsweetened applesauce
1 tablespoon vanilla extract*
*organic
Prepare the pumpkin
Preheat oven to 350°F. Wash pumpkin well, cut in half, and remove the seeds. Line a cookie sheet with parchment paper, place pumpkin halves cut side face down. Bake for 1 hour (+/- depending on size of pumpkin). Remove pumpkin from oven, let cool before removing flesh and transferring to a bowl. Mash pumpkin flesh with a potato masher until it becomes a puree. This pumpkin puree will be used in the muffin batter.
Prepare the batter
Preheat oven to 425 °F.
Grease a 12-cup muffin pan with coconut oil.
Mix the almond milk and apple cider vinegar together and set aside for 5 minutes (when milk looks curdled).
Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
Place almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in Kitchen Aid mixing bowl.
Using the whisk attachment, mix the liquid ingredients.
Fold flour mixture into the wet ingredients in the Kitchen Aid mixing bowl.
Mix by hand using a rubber spatula until combined.
Do not mix too much.
Fill each muffin cup with ¼-½ cup batter.
Prepare the streusel topping
Combine oats, flour, cinnamon, sea salt, and melted coconut oil together in a bowl. Add a little panela (or your sweetener preference) if you prefer a sweeter topping. Stir with a spoon until the mixture becomes clumpy. Fold in chopped almonds. Sprinkle 1-2 tablespoons of the streusel over each muffin.
Ready to bake
Bake muffins on 425°F for 5 minutes then decrease the temperature to 375°F for an additional 20 minutes. Cooking times may vary from oven to oven and depending on the size of the muffin. Do the toothpick test to see if the muffins are cooked thoroughly.
Derived from: thedailygourmet. (2018, September 6). Vegan Pumpkin Muffins. Allrecipes. https://www.allrecipes.com/recipe/266395/vegan-pumpkin-muffins/