Vegan Pumpkin Muffins for your Thanksgiving Table with Plantastic Blondie

Whether you are looking for something new to add to your Thanksgiving dinner table or just looking for some exciting recipes to try out this fall, we have you covered. We have partnered up with Aiste from @plantasticblondie to create a special vegan pumpkin muffin with streusel topping recipe. These are super easy to make even for beginners and will be liked by the little ones too!

  • 300 g white all-purpose flour
  • 200 g cane sugar
  • 2 1⁄2 tbsp flax seeds
  • 2 1⁄2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp all spice
  • 1⁄2 tsp ground cloves
  • pinch of salt
  • 300 g pumpkin puree
  • 120 ml soy milk
  • 1 tbsp apple cider vinegar
  • 120 ml sunflower oil (neutral flavor)
  • 1 tsp vanilla extract
For Streusel:
  • 40 g butter
  • 15 g white sugar
  • 45 g brown sugar
  • 60 g white flour

First, make the streusel: Add the cooled melted butter, brown sugar, and white sugar to a medium bowl. Stir to combine. Add the flour to the butter mixture and using a fork gently toss everything together to form a mix of sandy, crumb-like texture with small and bigger lumps, making sure to incorporate all of the dry flour. Put it in the fridge while you make the muffin batter.

To make muffins:

  1. Preheat the oven up to 215 °C and line the muffin tray with a liner.
  2. To a medium bowl, add the pumpkin puree, sugar, milk, oil, vinegar, and vanilla. Stir well to combine.
  3. To a large bowl add the flour, baking powder, baking soda, ground flax, all the spices, cinnamon, and salt. Whisk to combine.
  4. Pour the wet mixture into the dry mixture and gently fold it together. Do not over-mix. Once the wet and dry ingredients are mixed together it is important to work as fast as you can. The quicker you are the more the muffins will rise in the oven.
  5. Fill the muffin wells right to the top with the batter. You should get 10 or 12 muffins depending on your pan.
  6. Remove the streusel from the fridge and sprinkle a really generous amount over the top of each muffin. Press it in just a little with your fingers then get the muffins straight in the oven.
  7. Bake for 5 mins then reduce the oven temperature to 175 °C WITHOUT OPENING THE DOOR and bake for another 20 to 25 minutes or until the muffins look golden, well risen and a skewer or a toothpick inserted into the middle of one comes out clean
  8. Remove from the oven and leave for 20 minutes in the pan before gently transferring it to a wire cooling rack.

For maple glaze:

  • 125 g powdered sugar
  • 3 tbsp maple syrup
  • 2-3 tbsp almond or soy milk
Once the muffins have cooled down, put the powdered sugar in a small bowl. Add the maple syrup a small drop at a time, mixing well as you go to work out lumps, then slowly add very small drops of milk until a very thick, but drizzle-able glaze is formed. Using a teaspoon, drizzle the glaze all over the top of the muffins.
Photo and recipe credits: Aiste Auzbikaviciute from @plantasticblondie
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