Vegan Pumpkin Muffins with Espresso Walnut Crumble
Author: 
Recipe type: Vegan, Quick Breads
Serves: 10 muffins
 
Ingredients
  • WET
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • ⅓ cup maple syrup
  • ½ cup non-dairy milk
  • DRY
  • 1⅔ cup oats, ground into flour*
  • ⅓ cup whole wheat flour**
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp sea salt
  • TOPPING
  • ¼ cup rolled oats
  • ¼ cup flour of choice***
  • 2 tbsp chopped pecans or walnuts
  • 2 tbsp cane sugar
  • 2 tbsp coconut sugar
  • A pinch of sea salt
  • ¼ tsp cinnamon
  • ½ tsp espresso powder or instant coffee granules
  • 2 tbsp melted coconut oil
Instructions
  1. Preheat oven to 400°F and grease 10 cups of a muffin pan with oil. Set aside.
  2. In a small mixing bowl, whisk together the pumpkin puree, oil, maple syrup, and non-dairy milk until combined.
  3. In a large mixing bowl, combine the flours, baking soda and powder, cinnamon, pumpkin pie spice, and salt. Add the wet mixture and whisk until fully incorporated.
  4. Make the crumble topping by combining all topping ingredients in a small mixing bowl.
  5. Divide the muffin batter evenly between the 10 greased muffin cups and top with the crumble mixture.
  6. Bake in preheated oven to 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool on a cooling rack for at least 10 minutes before removing from the pan.
Notes
*I used quick oats and ground them into a fine flour with a coffee grinder
**Gluten Free Option: Substitute with quinoa flour
***All purpose, whole wheat, oat, brown rice flour will all work
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-pumpkin-muffins-with-espresso-walnut-crumble/