Pumpkin Muffin
  • 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
  1. Preheat the oven to 350F and line a cupcake tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
Pumpkin delight!