Vegan pumpkin muffins, topped with oatmeal and cinnamon crumble. Egg-free and 100% vegan, made with nutmeg, cinnamon, ginger, cardamom and anise. Perfect for an afternoon snack.
They have nothing to envy to regular muffins. They are extremely soft and fluffy as you can see in the photos below.
Veganism never ceases to amaze me with each passing day. In addition, it is a great way to take advantage of all the pumpkin left from the season!
Great for a snack or a little afternoon dessert!
HOW TO MAKE VEGAN PUMPKIN MUFFINS CRUMBLE SETP BY STEP
1
MUFFINS
Preheat the oven to 220 ° C.
then put all the liquid ingredients in a bowl.
2
Beat until it becomes a homogeneous mixture.
3
In another bowl mix all the dry ingredients
4
Mix dry and wet ingredients
5
Beat and then add some pecans nuts (optional) and let stand a couple of minutes while preparing the crumble.
6
CRUMBLE
In a skillet over medium-low heat, melt the vegan butter, add brown sugar, cinnamon and beat until well combined.
7
Once it’s been mixed, turn off the kitchen.
Add the rest of the ingredients and mix, making large crumbs.
8
I recommend adding an extra tablespoon of oatmeal when done to give the crumb more texture.
If there are very large crumbs, turn them into smaller pieces by tapping the crumb with a wooden spoon until they are to your liking
9
With the help of a piping bag or ice cream scoop, fill 2/3 of the muffin papers.
10.
Sprinkle the muffins with the crumble on top.
Bake the muffins at 220 ° C for 5 minutes and then at 170 ° C for another 15 minutes.
11
Once they’re ready, remove from the oven and let them cool for 10 minutes before adding the topping.
OPTIONAL TOPPING
1
Mix the 3 topping ingredients: icing sugar, agave syrup and milk until a homogeneous cream is formed.
2:
With the help of a teaspoon or fork, bathe the muffins with the glaze, forming threads on top.
The frosting is optional for those who love an extra touch of sweetness and that creamy texture it gives to muffins.
However, it can be very sweet if you get cloyed easily, so in that case I recommend skipping this part.
But if you want my opinion, the frosting is perfect!
¡Enjoy!
THIS MUFFINS ARE:
- 100% Vegan
- Easy and fast to make
- Made with simple ingredients
- Soft and fluffy inside
- With crispy crumble and topping (*optional)
What are you waiting for to make these vegan pumpkin muffins?
Give them a try and let me know your opinion in the comments or through social media!
Check out this crumb how amazing and fluffy it looks!
If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your Moroccan veggie tagine!
Vegan pumpkin muffins with cinnamon crumble on top
Course: Dessert, SnacksDifficulty: Easy12
units15
minutes20
minutes35
minutesIngredients
- Muffins
250gr pumpkin puree (1 cup)
135gr apple puree (1/2 cup)
125 ml canola oil (1/2 cup)
125 ml plant milk (1/2 cup)
2 tbsp apple cider vinegar
100 gr brown sugar (1/2 cup)
220 gr wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
- Crumble
1/4 cup vegan butter
1/4 cup brown sugar
1 tsp cinnamon
3 tbsp oats
4 tbsp wheat flour
- Topping
1 cup icing sugar
1 tbsp agave syrup
1 tbsp vegetable milk
steps
- Preheat the oven to 220 ° C
- Mix all the wet ingredients in a large bowl.
- In another separate mix the dry ingredients, pour over the wet mixture and beat everything (it can be done by hand).
- For the crumble, heat a pan over medium heat and melt the butter.
- Add sugar and cinnamon and stir well. Turn off the stove when the margarine has completely melted.
- Add the oatmeal and flour and stir until combined without overbeating. Add 1 extra tablespoon of oats once its ready and mix just a little bit. SEE NOTES
- In a baking pan for muffins or cupcakes with their cups (papers), fill 3/4 of the container and sprinkle the crumble on top.
- Bake at 220 ° C for 5 minutes and then at 170 ° C for 15 minutes
- Once they have come out of the oven, let them cool out of the pan for 10 minutes before drizzling the frosting on top.
- After 10 minutes, with the help of a small spoon or a fork, thread the frosting over the muffins as shown in the video.
- Enjoy!
Video
Notes
- NOTE: you can add one more tablespoon of oats when ready so that it has more texture.
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