Cinnamon Streusel Pumpkin Coffee Muffins
This recipe can make 6-12 muffins depending on the size of the muffin tins
Ingredients
Muffin Mixture
- 2 1/2 cups All Purpose Flour
- 1 can Pumpkin Puree
- 1 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1/2 cup Plant-based butter
- 1/2 cup Almond or Oat Milk
- 3 fl.oz Aquafaba This is the juice that chickpeas produce. You can get this from a can of chickpeas. You can also use 2 large eggs as a substitute
- 1/2 tsp Baking Powder
- 1 1/2 tsp Pumpkin Spice or until your heart is content
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
Streusel Mixture
- 1/2 cup All Purpose Flour
- 1/4 cup Plant-based Butter
- 1/4 cup Brown Sugar
- 1/2 cup Crushed Pecans/Walnuts
Instructions
- Preheat oven to 375°F
- Spray a 6-12 count muffin tin with nonstick spray. Set aside.
- In a large bowl, whisk all dry ingredients until combined. Set aside.
- In another bowl, combine wet ingredients together until combined.
- Pour wet ingredients into dry ingredients and fold everything together carefully until combined.
- Spoon out batter into the muffin tin filing them to the rim.
- Make the Streusel: Using a fork, mix all streusel ingredients together and spoon crumbles evenly over the top of the tins, pressing softly.
- Bake for 25-30 minutes.
- At 20 minutes, check muffins with a toothpick. When the toothpick comes back clean, they are done. If not, leave in oven and check every 5 minutes.
- When done, let muffins cool for 10 minutes before serving. Enjoy!