Vegan Pumpkin Muffins

Ingredients

• cooking spray
• 0.5 cups almond milk , at room temperature
• 2 tablespoons distilled white vinegar
• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons pumpkin pie spice
• 0.5 teaspoons salt
• 1 can pumpkin puree , 15 ounce
• 0.5 cups maple syrup
• 0.5 cups unsweetened applesauce
• 1 tablespoon vanilla extract

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.

2. 2

   Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.

3. 3

   Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.

4. 4

   Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.

5. 5

   Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.

6. 6

   Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.

7. 7

   Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.

8. 8

   Let cool for a few minutes before removing from the tins.