Vegan Pumpkin Streusel Muffins

I had a couple bags of fresh pumpkin puree leftover from the pumpkins I roasted this fall so I decided I would put them to some healthy and tasteful use.
The original recipe for these called for soy or rice milk and only 1/3 cup pumpkin puree.  I don't know about you, but a 1/3 cup of pumpkin puree just didn't sound right for a pumpkin muffin. So I bumped that up to 2 cups and omitted the milk from the recipe.  Even though rice milk is better for you than soy milk, I still don't agree with the use of these products in baked good foods.   Increasing the baking powder by a 1/2 tbsp will give them that extra lift the milk would have done, while the extra pumpkin puree increases that rich pumpkin flavor in the muffins.

Pumpkin Muffin:
2 cups whole wheat pastry flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
Dash salt
1 tbsp pumpkin spice
2  cups fresh pumpkin puree
2 tsp apple cider vinegar
1/4 cup canola oil
1/2 cup brown sugar
1 tbsp vanilla extract

Streusel topping: Pulse in food processor until thoroughly mixed.
1/3 cup rolled oats
2 tbsp whole wheat pastry flour
4 tbsp brown sugar
3 tbsp Earth Balance or smart balance omega 3, lite.
1/4 cup walnuts or pecans
1 tsp cinnamon or pumpkin spice

Preheat oven 405*

Sift together dry ingredients. Add wet ingredients slowly until everything is just incorporated. Put the batter into 6 large greased muffin tins, top with even amounts of streusel topping and bake for 20-25 minutes or until streusel topping is just starting to turn golden brown.  Allow to cool before removing from hot pans.


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