Ingredients
- 1/2 cup unsweetened almond milk
- 2 tablespoons distilled white vinegar
- 2 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2/3 cup maple syrup
- 1/2 cup coconut oil
- 1 tablespoon vanilla
- 1 (15 oz) can pumpkin puree
Recipe Description
These Vegan Pumpkin Muffins w/ Pecan Streusel & Maple Glaze are *almost* too good to be true! They’re healthy, made with whole wheat flour, and naturally sweetened with maple syrup! They’re also my new favorite muffin. A moist pumpkin muffin is topped with a crunchy, toasty pecan crumble, and drizzled in a simple maple syrup glaze!
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