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Vegan Baking Hacks & Mini Pumpkin Streusel Muffins

How many times have you said, “I would love to give up eggs but I don’t know how to bake without them?” Well, today is the day, my friends. In my latest video, I have outlined my favorite vegan baking replacements.  I hope you find it helpful. And tell me what you think. Have you used any of these before?

And since it’s the season for pumpkin, try out my oh-so-delicious Mini Pumpkin Streusel Muffins. I think you’ll love them!

Mini Pumpkin Streusel Muffins

Yields 48 muffins

1 ¾ C White Whole Wheat Flour

1 ¼ C Pure Cane Sugar

1 Tbsp. Baking Powder

¼ tsp. salt

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1 C organic pureed pumpkin

½ C soy cream

½ C vegetable oil (for a lower fat version use unsweetened applesauce)

2 Tbsp. Pure Maple Syrup

1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mixed)

Streusel Topping

3 Tbsp. Whole Wheat Flour

3 Tbsp. Brown Sugar

1 tsp. Pumpkin Spice

4 Tbsp. Non-hydrogenated Vegan Butter

Preaheat the oven to 400 degrees and grease a 24-mini muffin tin.

For the muffins:

Sift together flour, sugar, baking powder, salt and pumpkin spices. In a separate bowl mix together pumpkin, soy cream, oil and syrup. Pour the wet ingredients into the dry and mix. I find a large wooden spoon works best; you don’t want to over mix the batter, just mix until well incorporated.

For the topping:

In a bowl, mix all the dry ingredients together and add the butter in small pieces and mix with your finger tips until small pea-like pieces form.

Fill the muffin cups about two-thirds full and sprinkle about ½ teaspoon of streusel topping on top. Bake for 20-22 minutes (or until a toothpick comes out clean). Transfer to cooling rack and enjoy!

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