Pumpkin Pecan Muffins (Vegan)
These jumbo muffins highlight the classic pairing of pumpkin and pecans, creating light, tender treats infused with cozy autumn flavors. The batter is lightly sweetened with brown sugar, enhanced with sweet pumpkin purée and a touch of allspice, and generously filled with crunchy pecan pieces. Finished with a crispy, golden brown sugar and pecan crumble, they become one irresistible muffin. A completely dairy and egg-free bake that is incredibly easy to bring together and makes the perfect choice for breakfast, brunch or sweet afternoon snack.
What you will need:
These muffins bring together the wonderful flavors of pumpkin and pecans. They come together quickly and easily with a 30-minute rest time before baking. All the ingredients needed for this recipe are pantry-friendly items.
Muffin Ingredients:
- all-purpose flour
- baking powder
- baking soda
- ground all spice
- pecans
- brown sugar – I used Zulka Pure Brown Sugar
- plant based milk – I used Planted Oat Extra Creamy Oat Milk
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- pumpkin puree
- vanilla extract
- apple cider vinegar
Crumble Ingredients:
- all-purpose flour
- plant based butter with salt
- brown sugar
- pecans
- ground all spice
How to:
Let’s start by measuring out and roughly chopping the pecans. You will need 3/4 cup roughly chopped pecans for the batter and 1/4 cup roughly chopped pecans for the crumble topping. Once chopped, set them aside for later.
To bring the batter together, start by add the dry ingredients to a small bowl – flour, baking powder, baking soda, and ground all spice. Whisk to combine and set the bowl aside. Next, add all of the wet ingredients and the sugar to a medium bowl – melted butter, apple cider vinegar, milk, yogurt, vanilla extract, and cane sugar. Whisk the sugar and wet ingredients until well combined, about 30 seconds. Add the dry ingredients to the wet ingredients, gently whisking until no more flour can be seen. Toss in the 3/4 cup of roughly chopped pecans, gently folding just long enough to incorporate them.
Cover the muffin batter and place it in the refrigerator for 30 minutes. While the batter is chilling, prepare the muffin tin and make the crumble. Line a 6-cup jumbo muffin tin with liners or parchment paper. To prepare the crumble, combine the flour, sugar, and ground all spice in a small bowl. Whisk the dry ingredients together, then add the cold, cubed butter. Using a pastry cutter or a fork, incorporate the butter into the dry ingredients until you achieve a lumpy, sand-like consistency. Toss in the 1/4 cup roughly chopped pecans, stirring until the pecans are well incorporated. Set the crumble aside.
Remove the batter from the refrigerator and preheat the oven to 425°F. Divide the batter among the six muffin cups. It is about a heaping 1/4 cup of batter per cup. Divide the crumble among the six muffins, sprinkling it over the top of the batter.
Bake the muffins for 8 minutes at the initial temperature of 425°F. Reduce the temperature to 375°F and bake the muffins for an additional 20 to 25 minutes. They should be starting to brown on top and a toothpick inserted should come out clean. Do not be tempted to open the oven door when reducing the temperature. Once out of the oven, let the muffins rest in the tin for 5 minutes before transferring them to a cooling rack. Allow the muffins to cool slightly before serving. Store the muffins in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Pumpkin Pecan Muffins (Vegan)
Ingredients
Muffin Batter
- 10 tbsp / 140 grams plant based butter with salt – melted
- ½ cup + 2 tbsp / 150 ml plant based milk – room temperature
- ½ cup + 2 tbsp / 150 grams pumpkin puree
- 1¾ cup + 2 tbsp / 225 grams all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground all spice
- 1 tsp apple cider vinegar
- ¾ cup + 2 tbsp / 175 grams brown sugar
- 1 tbsp vanilla extract
- ¾ cup pecans – roughly chopped
Crumble Topping
- 4 tbsp / 30 grams all-purpose flour
- 2 tbsp / 28 grams plant based butter with salt – cold and cubed
- 2 tbsp / 25 grams brown sugar
- ¼ cup / 28 grams pecans – roughly chopped
- ⅛ tsp ground all spice
Instructions
- Measure out the pecans and roughly chop them – 3/4 cup roughly chopped pecans are needed for the muffin batter and 1/4 cup roughly chopped pecans are needed for the crumble topping. Set them aside for later
- Add the flour, baking soda, baking powder, and ground all spice to a small bowl; whisk to combine and set the bowl aside.
- Add the sugar, melted butter, milk, yogurt, apple cider vinegar, and vanilla extract to a medium bowl. Whisk to combine – about 30 seconds. Add the dry ingredients to the wet ingredients, whisking just long enough that no more flour can be seen.
- Add the 3/4 cup roughly chopped pecans to the batter and gently fold them in – do not over mix.
- Cover the batter and place it in the refrigerator for 30 minutes.
- The crumble topping can be prepared while the batter rests in the refrigerator.To a small bowl, add the flour, sugar, and ground all spice; whisk to combine. Add the cold cubed butter to the dry ingredients. Using a fork or pastry cutter, blend the butter and dry ingredients together until you get a lumpy sand-like consistency. Add in the 1/4 cup roughly chopped pecans, stirring until they are well incorporated.
- When the batter is ready to be removed from the refrigerator, pre-heat the oven to 425F and line a 6-cup jumbo muffin tin with liners or parchment paper.
- Spoon the batter evenly into the 6 cups, using about a generous 1/4 cup for each muffin. Evenly sprinkle the crumble over the tops.
- Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. The muffins can be served warm or at room temperature.
- Store the muffins at room temperature in an airtight container. The are best served the same day.
