Vegan Pumpkin Muffins with Pecan Glaze
Vegan Pumpkin Muffins! These vegan pumpkin cranberry muffins are perfect for Fall. Lightly sweetened and topped with a crunchy pecan glaze.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup oat milk or soy milk
- 1 tablespoon vinegar
- 1 tablespoon canola, vegetable, avocado or other neutral oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Pecan Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons soy milk
- Pecan pieces, for topping
Instructions
- Preheat oven to 400 degrees F and line or grease a muffin tin.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a large mixing bowl.
- In a separate bowl, whisk together the soy milk and vinegar and let sit for 5 minutes. Then, whisk in the vegetable oil, maple syrup and pumpkin puree.
- Add the wet ingredients to the dry ingredients and stir to combine into a batter. Fold in cranberries and pecans.
- Spoon the batter into lined tins about 2/3 full. Bake for 17-19 minutes until golden brown and a toothpick inserted in the center should come out clean. Let cool slightly, then remove from pan and let cool in cooling rack.
Make the Pecan Glaze
- Place powdered sugar in a small bowl. Add 1 tablespoon of soy milk at a time until smooth and desired consistency, it should be a thick icing.
- Drizzle icing on warm muffins and top with pecan pieces.
Nutrition
Serving: 1muffinCalories: 216kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 227mgPotassium: 148mgFiber: 3gSugar: 22gVitamin A: 2474IUVitamin C: 2mgCalcium: 93mgIron: 1mg