Vegan Pumpkin Cinnamon Swirl Coffee Cake Muffins

breakfast | October 14, 2016 | By

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Ahhhh, pumpkin everything season! I love you so, however, a lot of what I see in stores are not vegan friendly, and super unhealthy to boot. Muffins, donuts, bread, chocolates, creamer, so many things. So, I have been trying to come up with my own quick snacks and breakfasts to make me feel like I can jump on the Fall flavored bandwagon. Two of my favorite, not-so-healthy breakfast foods are coffee cake and cinnamon rolls. I added a bit of flair to some otherwise boring muffins by incorporating a cinnamon swirl in the center to make a nice ooey gooey middle. Then to top it off, there is a crumble topping all to help make this the greatest muffin of all time!

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Oh me oh my, these made me really feel like vegan food can do anything non vegan food can do. There is no stopping me, I will make everyone a believer. How can you turn down something so gooey, moist, flavorful, crispy and pumkiny? These are a little bit of a process, as there are three steps. So, it makes a bit of a mess(which is the story of my life) but they are really easy. The crumble, is literally just crumbled together, the batter is just throwing things together, and the cinnamon swirl is just a few ingredients whisked together.

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I made the crumble topping and set it aside, made the cinnamon swirl, and set that aside. I then made the totally amazing pumpkin cinnamon batter, and place one scoop of batter, swirled some cinnamon mixture on top, then added another scoop of batter. Smoothed that out a bit and topped that with massive amounts of amazing coffee cake like crumble! The results were totally amazing, they went pretty fast in my house, and are a great on the go Fall breakfast to have ready and to run out the door with! Super amazing with a latte,btw. I hope you enjoy!

 

Vegan Pumpkin Cinnamon Swirl Coffee Cake Muffins

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Serves: 12
  • Yield: 12 Muffins
  • Category:

Ingredients

Streusel Topping

  • 2/3 c All purpose flour
  • 1/2 c Brown sugar
  • 1 tsp. Cinnamon
  • 4 tbsp. Vegan butter( I used Earth Balance), melted

Cinnamon Swirl

  • 1/2 c Brown sugar
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla
  • 1/2 tsp. Salt
  • 3 tbsp. Vegan butter, melted

Muffin Batter

  • 1 1/3 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • 1/2 tsp. Nutmeg
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 6 tbsp. Vegan butter
  • 2/3 c White sugar
  • 1 Flax egg (2Tbsp. flax meal+3 Tbsp. water=1egg)
  • 3/4 c Pumpkin puree
  • 1 tsp. Vanilla
  • 1/2 c Almond milk
  • 1/2 tsp. Apple cider vinegar

Instructions

  1. Preheat oven to 350.
  2. In a medium sized bowl, add all the streusel ingredients together, and crumble together with a fork or your hands. Set aside.
  3. In a small bowl add all the cinnamon swirl ingredients together and whisk. Set aside.
  4. In a medium bowl, sift all the dry ingredients for the muffin batter and set aside. Mix together the almond milk and apple cider vinegar to make vegan butter milk and set aside.
  5. In a large bowl, cream together the vegan butter and sugar. Add the flax egg, vanilla, and pumpkin. Whip for a minute until combined and becomes nice and light and fluffy.
  6. Begin adding the dry ingredients and almond milk mixture to the wet mixture alternating until everything is combined.
  7. In a muffin tin, add one small scoop of batter, put the cinnamon swirl into a piping bag or ziploc bag and cut a small hole. Swirl some cinnamon mixture on top, and then, add another small scoop of muffin batter on top of that. Top with streusel topping and bake at 350 for 23-25 minutes, until a toothpick comes out clean.
  8. Eat as is, or drizzle a little vanilla glaze on top (1 cup powdered sugar, 1/4 tsp vanilla, 1 tsp almond milk)

 

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