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Streusel-Topped Pumpkin Muffins

vegan streusel-topped pumpkin muffins

The muffins:

Ingredients

  • 3 cups sugar

  • 1 cup oil

  • 2 T Ener-G egg replacer

  • 1/2 cup water

  • 2 cups (one 15oz can) pumpkin purée

  • 2 cups white wheat flour

  • 1 1/3 cups all-purpose flour

  • 2 tsp baking soda

  • 1 1/2 tsp salt

  • 1 tsp cinnamon

  • 3/4 tsp nutmeg

  • 2/3 cup water
    The streusel:

Ingredients

  • 1/4 cup white wheat flour

  • 1/4 cup packed brown sugar

  • 1 T all-purpose flour

  • 1/8 tsp cinnamon

  • 1/8 tsp nutmeg

  • 2 T butter (we like Earth Balance buttery sticks)

  • Optional: 1/4 cup chopped pecans
Yield: ~21  2 1/2-inch muffins or 6 dozen mini muffins


Grease muffin tins with shortening.

In a very large bowl, combine the sugar and oil. Whisk the egg replacer and 1/2 cup of water together. Stir into sugar mixture. Add the pumpkin purée. Mix well.

In a regularly large bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg. Add half of the dry mix to the sugar pumpkin mix. Stir until just combined. Add the 2/3 cup water. Gently incorporate. Pour in the remaining dry mix and again stir until just combined.

Preheat the oven to 425degF.

Divide the batter evenly into the muffin tins, filling each cup nearly to the top.

In a small bowl, combine all of the streusel ingredients except the butter and nuts. Cut the butter into the mixture, forming pea-sized balls. Add the pecans.

Sprinkle the streusel topping onto each muffin. Bake for 6 minutes (or 3 for minis), then lower the temperature to 350deg F for an additional 14 min (or 8 for minis). The initial high temp is what causes the muffins to dome.

Cool for 10 minutes. Run a thin knife around the edges to unstick the muffins. Remove to a rack to completely cool.

By min | November 4, 2013, 8:23 PM | Vegan Vittles