Multi-grain pumpkin muffins with brown sugar streusel topping
Get some pumpkin love into the kids lunch box with these vegan pumpkin spice muffins
Ingredients
- 2 flax eggs 2 tablespoons ground flax seed + 6 tablespoons cup water, whisked
- 1 cup soured non-dairy milk 1 scant cup non-dairy milk, with 1 tablespoon apple cider vinegar or lemon juice (should measure 1 full cup in total)
- 1-1.2 cups all purpose flour
- ¾ cups rolled oats
- ¾ cups whole wheat flour
- ½ cup quinoa toasted
- 2-½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 14 oz of pure pumpkin puree
- ½ cup brown sugar
- ½ cup canola oil
- ¼ cup liquid honey or agave or maple syrup
- 1 teaspoon vanilla extra
- ¼ cup pumpkin seeds
- ¼ cup golden raisins
For streusel topping
- 3 tablespoons of oats
- 2 tablespoons brown sugar
- 1 teaspoon oil
- 2 Tablespoons pumpkin seeds
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl whisk together ground flax seed and 6 tablespoons of water until frothy. Refrigerate for at least 15 minutes to set.
- In another small bowl - I use my glass measuring cup - measure 1 tablespoon cider vinegar (or lemon juice) and fill to 1 cup line with non-dairy milk (soy, rice or almond are my favourites). Set aside.
- In a large bowl mix together dry ingredients - flour through salt.
- In a medium bowl pumpkin, brown sugar, oil, honey, vanilla, flax eggs and soured non-dairy milk. Mix well. Add dry ingredients and gently mix until just combined. Stir in pumpkin seeds and raisins. Divide batter evenly into the 12 muffin cups.
- Combine topping ingredients in a small bowl to form a crumbly mixture. Sprinkle evenly over muffins. Bake muffins 18-22 minutes or until wooden toothpick comes out clean. Allow to cool in pan for about 5 minutes then remove to a cooling rack.
