Ingredients
Scale
Dry Ingredients:
- 2 c. Cara’s All-Purpose Flour Blend
- 1/2 tsp. xanthan gum
- 3/4 c. granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- pinch of ground cloves
Wet Ingredients:
- 1 c. nondairy milk
- 1/2 c. boiling water
- 1/2 c. pumpkin puree
- 1/4 c. oil
- 1 Tbsp. apple cider vinegar (or lemon juice)
For the Streusel Topping:
- 1/2 c. Cara’s All-Purpose Flour Blend
- 1/3 c. brown sugar
- 1/2 tsp. cinnamon
- 3 Tbsp. vegan butter, chilled and cubed
Instructions
- Preheat your oven to 350 degrees. Grease a muffin tin.
- In a medium bowl, whisk the dry ingredients together. Throw in all of the wet ingredients and mix well with a wooden spoon until fully combined.
- Pour batter evenly into the muffin tin.
- In a small bowl, combine the streusel topping (except for the butter) until mixed. Cut in the cold vegan butter until big clumps are evenly created. Sprinkle evenly over the batter.
- Bake 20-25 minutes or until the tops of the muffins spring back when the tops are gently pressed.
- Allow to slightly cool before transferring to a wire rack until completely cooled.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Fat: 12 g
