Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yields about 10 muffins

Ingredients:

Streusel Topping

• 1/4 cup coconut oil
• 1/4 cup light brown sugar, packed
• 1/4 cup gf 1 to 1 flour, or all-purpose flour

Muffin Batter

• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup coconut oil, melted (vegetable or canola oil can also be used)
• 1/4 cup water
• 2 T molasses
• 1 T vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup + 2 T gf 1 to1 flour, or all-purpose flour
• 2 tsp baking powder

Instructions: 

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.
2. In a medium bowl, combine the coconut oil, sugar, and flour with a fork. Set in the refrigerator while you make the batter.
3. In a large mixing bowl, combine pumpkin, syrup, sugar, oil, water, molasses, and vanilla. Add in the dry ingredients and stir until just combined.
4. Fill muffin tin about 3/4 full with batter, then sprinkle about a teaspoon of the streusel on top. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.