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)
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!