Pumpkin Muffin
INGREDIENTS
- Cooking Time: 10
- Servings: 12
- Preparation Time: 10
- 1 3/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 2 tsp cinnamon
- 1/2 cup vegan butter, room temperature
- 3/4 cup coconut sugar or regular sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup dairy free yogurt
- 1/4 cup dairy free milk with
- 1 tsp vanilla extract
- Cinnamon Streusel:
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp cinnamon
- 1/2 cup vegan butter, melted
DIRECTIONS
- Preheat the oven to 350F and line a cupcake tin with cupcake liners.
- Prepare the cinnamon streusel: In a medium bowl, whisk together the flour, sugar, and spices. Add in the melted vegan butter and stir together until you reach a thick dough. Set aside.
- Make the batter: In a medium bowl, whisk together flour, baking soda, baking powder, and spices. Set aside. In a large bowl, use a hand mixer to cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Add in the pumpkin puree, dairy free yogurt, and vanilla extract. Mix again until combined. Then add in the flour mixture.
- Scoop batter into each muffin liner about 3/4 of the way full. Top with the cinnamon streusel over each muffin. Place the muffins into the oven and bake for 25 minutes.
