Vegan Pumpkin Muffins with Streusel Topping
View original ↗
Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Vegan Pumpkin Muffins with Streusel Topping

NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 7%
CARBS 34G58% OF CAL
3G FIBER16G OTHER15G TOTAL SUGAR
FAT 9G36% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, tender pumpkin muffins spiced with cinnamon and ginger, topped with a sweet cinnamon streusel. A fall favorite that's equally good for breakfast or as a snack.

dessertamericanbaked gooddairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 2 tablespoons organic brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
  • 2 tablespoons vegan butter, (softened)
  • 1 3/4 cup all-purpose flour
  • 3/4 cup organic granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup unflavored and unsweetened non-dairy milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips, walnuts, pecans, or raisins ((optional))
PREP
10M
SODIUM
223MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.