Pumpkin Pecan Muffins (Vegan)
These jumbo muffins highlight the classic pairing of pumpkin and pecans, creating light, tender treats infused with cozy autumn flavors and topped with a sweet, crunchy crumble.
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.