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Vegan Pumpkin Muffins

Course Breakfast
Cuisine vegan
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 Muffins

Ingredients

  • 2 cups All Purpose Flour
  • 3 tsp Pumpkin Spice
  • 1 tbsp Baking Powder
  • 1/ tsp salt
  • 2 tsp Vanilla Extract
  • 1 cup Mashed Banana about 2 ripe bananas
  • 1 cup Organic Pumpkin Puree
  • 1/2 cup Maple Syrup
  • 1/3 cup Coconut Oil or Vegtable Oil
  • 1/4 cup Almond Milk or Other Plant Milk

For the Crumble Topping

  • 2 tbsp Pepita Seeds
  • 1 tbsp Oats
  • 1 tbsp Brown Sugar
  • 1/2 tsp Pumpkin Spice

Instructions

  1. Pre heat your oven to 350. Lightly grease a muffin pan with non-stick spray or rub vegan butter on the inside of the cups to keep the muffins from sticking to your pan.

  2. In a small mixing bowl combine the ingredients for the Crumble Topping and set to the side for later.

  3. In a large mixing bowl combine all the ingredients for the muffins. Start with the dry ingredients and then mix in the wet ingredients. Mix until all ingredients are fully incorporated, scraping down the sides of the bowl.

  4. Spoon the muffin batter equally into 12 muffin cups in your greased muffin pan. Sprinkle each muffin with the Crumble Topping and lightly press the topping into the batter.

  5. Bake at 350 for 22 to 25 minutes. You can test the muffins to see if they are fully baked by sticking a toothpick (or piece of dry spaghetti) into the center of a muffin. If the toothpick comes out clean your muffins are done.

  6. When the muffins are done remove them from the oven and place the muffin pan on a wire rack. After cooling for 5 to 10 minutes you should be able to use a knife to gently remove the muffins from the pan.