Name: Pumpkin Coffee Cake Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: ¾ cup all-purpose flour; ¾ cup Whole wheat flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp fine salt; 1 tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; 1 cup pumpkin puree; 2 ripe medium bananas; ½ cup vegetable oil; ½ cup light brown sugar; 1 tsp pure vanilla extract; 1 vegan egg replacers (I used Bob’s Red Mill); 2 tbsp plant-based milk (up to 4 tbsp total if needed); ⅓ cup roasted pecan pieces; ½ cup light brown sugar; ⅓ cup all-purpose flour; ⅓ cup finely chopped pecans; 1 tsp ground cinnamon; ⅛ tsp ground nutmeg; ¼ cup unsalted vegan butter room temperature; 1.50 tbsp vegan cream cheese (I used PC plant based cream cheese); ¾ cup powdered sugar; 1.50 tbsp maple syrup; ¼ tsp ground cinnamon; ½ tsp pure vanilla extract

This pumpkin coffee cake muffin is perfect for the fall season, it features a moist and fluffy centre filled with warming spices, with a flavourful crumb topping and maple infused glaze. I love using pumpkin puree in baked goods, it gives a fluffy texture with a cozy balanced flavour. This is a perfect fall breakfast indulgence!

Prep Time20 minsCook Time25 minsTotal Time45 mins

INGREDIENTS

Yield: 12 muffins

For muffins:

¾ cup all-purpose flour

¾ cup Whole wheat flour

2 tsp baking powder

½ tsp baking soda

½ tsp fine salt

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

1 cup pumpkin puree

2 ripe medium bananas

½ cup vegetable oil

½ cup light brown sugar

1 tsp pure vanilla extract

1 vegan egg replacers (I used Bob’s Red Mill)

2 tbsp plant-based milk (up to 4 tbsp total if needed)

⅓ cup roasted pecan pieces

For the streusel:

½ cup light brown sugar

⅓ cup all-purpose flour

⅓ cup finely chopped pecans

1 tsp ground cinnamon

⅛ tsp ground nutmeg

¼ cup unsalted vegan butter room temperature

For the glaze:

1.50 tbsp vegan cream cheese (I used PC plant based cream cheese)

¾ cup powdered sugar

1.50 tbsp maple syrup

¼ tsp ground cinnamon

½ tsp pure vanilla extract

DIRECTIONS

For Muffins:

Preheat oven to 350F. In a large bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, fine salt, ground cinnamon, ground ginger and ground nutmeg.

In a separate medium bowl whisk pumpkin puree, bananas, brown sugar and vegetable oil until well combined. Add vegan egg replacer and whisk until just combined.

Add the flour mixture to the liquid mix and 2 tbsp of plant based milk and whisk until combined. May add 2 more tbsp of milk if consistency is too thick. Finally add pecan pieces and mix until just combined. Line a muffin tray with baking cups and fill with batter until filled. Top with 1.5 tbsp streusel topping (see below for directions). Bake 25-30mins until toothpick inserted is clean.

For Streusel:

Combine all streusel ingredients in a small bowl until well combined and lumpy.

For Glaze:

Whisk all ingredients together in a small bowl until smooth.

Once muffins are cooled drizzle with glaze and allow to harden slightly before enjoying them.

Ingredients

INGREDIENTS

Yield: 12 muffins

For muffins:

¾ cup all-purpose flour

¾ cup Whole wheat flour

2 tsp baking powder

½ tsp baking soda

½ tsp fine salt

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

1 cup pumpkin puree

2 ripe medium bananas

½ cup vegetable oil

½ cup light brown sugar

1 tsp pure vanilla extract

1 vegan egg replacers (I used Bob’s Red Mill)

2 tbsp plant-based milk (up to 4 tbsp total if needed)

⅓ cup roasted pecan pieces

For the streusel:

½ cup light brown sugar

⅓ cup all-purpose flour

⅓ cup finely chopped pecans

1 tsp ground cinnamon

⅛ tsp ground nutmeg

¼ cup unsalted vegan butter room temperature

For the glaze:

1.50 tbsp vegan cream cheese (I used PC plant based cream cheese)

¾ cup powdered sugar

1.50 tbsp maple syrup

¼ tsp ground cinnamon

½ tsp pure vanilla extract

Directions

DIRECTIONS

For Muffins:

Preheat oven to 350F. In a large bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, fine salt, ground cinnamon, ground ginger and ground nutmeg.

In a separate medium bowl whisk pumpkin puree, bananas, brown sugar and vegetable oil until well combined. Add vegan egg replacer and whisk until just combined.

For Streusel:

Combine all streusel ingredients in a small bowl until well combined and lumpy.

For Glaze:

Whisk all ingredients together in a small bowl until smooth.

Once muffins are cooled drizzle with glaze and allow to harden slightly before enjoying them.

Pumpkin Coffee Cake Muffins

Ingredients Directions

Ingredients

Directions

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