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!
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, ground cloves 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 3 tbsp of plant based milk and whisk until combined. May add one 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 evenly filled. Top with 1.5 tbsp streusel topping (see below for directions). Bake 26-32mins until toothpick inserted is clean.
Combine all streusel ingredients in a small bowl until well combined and lumpy.
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
Directions
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, ground cloves 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 3 tbsp of plant based milk and whisk until combined. May add one 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 evenly filled. Top with 1.5 tbsp streusel topping (see below for directions). Bake 26-32mins until toothpick inserted is clean.
Combine all streusel ingredients in a small bowl until well combined and lumpy.
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.
