My etsy shop

Sunday, January 30, 2011

Vegan Pumpkin - Apple Streusel topped Muffins

My one roomate is Vegan, so I've been branching out my love of baked goods to include many more Vegan recipes. I altered my original recipe for these Pumpkin muffins with chunks of apples in them and a streusel topping so they can be eaten by all of us in the house. I don't see them lasting long, they are super yummy!

MUFFIN Ingredients:

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree (fresh or from a 15 oz can)  
2 TBS Flaxseed meal (ground)
1/2 cup Water
1/2 cup vegetable oil
2 Granny Smith Apples (chopped into small chunks) 

*Optional: You can use 1 TBS of Pumpkin Spice if you have it in place of all the individual spices

4 TBS Flour
6 TBS Sugar (white or Brown)
1 TBS Veg Oil (start with 3 tsp, add more if needed)
Preheat Oven to 400 degrees. Grease muffin pan with spray on veggie oil.
Add flour, sugar, spices, salt and Baking Powder, and ground flax seed meal in a large bowl. Mix them together. In another medium size bowl add the canned pumkin, oil, and water; mix together. Then add the wet ingredients from the medium size bowl to the Large dry ingredients bowl. Mix well. Add the apple chunks, mix lightly, just enough to get them mixed in. Pour mix into greased muffin cups, filling each cup 2/3 full. Make the streusel topping mixture and generously sprinkle on top each. Place in pre-heated oven and bake 25-30 mins. Sticking a toothpick may work, but the apple chunks break down so it is one of those eyeball it type baking dishes. Take out of oven and let rest for 15 mins. Then eat away! Mine turned out super moist and heavy (due to apple chunks). Scrumptious!! Bon appetite ;)


Post a Comment