Cinnamon Streusal Pumpkin Muffins (Vegan)

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Categories: Quick Breads and Muffins

Cinnamon Streusal Pumpkin Muffins (Vegan)

Moist and scented with cinnamon and ginger, these muffins are enhanced with a crispy sugar-streusal topping and loaded with antioxidants, thanks to the addition of pumpkin. Serve these hot for breakfast.

Ingredients
2 cups (8oz or 227g) Better Batter Gluten Free Flour
2 cups granulated sugar (we use unrefined)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1 15 oz. can pumpkin
1/2 cup vegetable oil
1 cup water

Streusal Topping
2 tbsp. Better Batter flour
1/4 cup sugar
1/2 tsp. cinnamon
1 1/2 tbsp. margarine or Earth Balance Spread

Instructions
Preheat oven to 350 degrees. Line or grease 15 normal muffin tins or 12 texas sized muffin tins.

Combine flour, sugar, cinnamon, ginger, baking soda, and salt in the bowl of your mixer. Add pumpkin, oil, and water and blend until well mixed.

Spoon into muffin tins/liners, filling only 3/4 way full. Mix streusal topping together until thoroughly combined. Sprinkle evenly over muffins. Bake 35 minutes, or until a knife inserted in the center of one muffin comes out clean.

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18 Comments

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  1. Laurel 04. Aug, 2009 at 2:31 pm #

    This looks good but if I don’t have any pumpkin could I substitute with oh, 2 cups of drained applesauce? Would that be about the same consistency?

    Thanks

    • naomi 04. Aug, 2009 at 3:01 pm #

      You can substitute in applesauce (it will change the texture slightly, but will still be good). You can also use cooked, blended or pureed carrots, mashed banana, or zuchinni.

  2. jdb007 12. Sep, 2010 at 8:05 pm #

    Would these work with less sugar or stevia?

    • naomi 16. Sep, 2010 at 11:34 am #

      You could probably reduce the sugar by 1/3 but the recipe would NOT with stevia.

  3. sandie 03. Feb, 2011 at 10:08 am #

    Awesome product. I made a few variations to recreate the previous receipe I made prior to Celiac’s. I added a small can of crushed pineapple and a small chopped apple. I was thrilled to smell them, taste them and to see that they didn’t fall in the middle as previous attempts. Thank you thank you thank you.

    • naomi 03. Feb, 2011 at 3:59 pm #

      Sandie! What a great review – thanks so much. What you made sounds a lot like morning glory muffins – a staff favorite around here.

  4. ssmakuch 01. Oct, 2013 at 12:02 pm #

    How long would I bake if making these as mini-muffins?

    • Naomi 01. Oct, 2013 at 1:19 pm #

      Generally mini muffins take 10-15 minutes to bake, in my experience. You can always bake until the tops spring back :-)

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