Vegan pumpkin muffins with pecan crumble

Photo: Lazy Cat Kitchen

Properly spiced pumpkin muffins (cinnamon, ginger, allspice, cardamom, nutmeg) with a buttery pecan crumble on top. No eggs, no dairy, and nobody notices.

From Ania at Lazy Cat Kitchen · @lazycatkitchen

Pumpkin purée does the job of eggs, keeping them moist for days, and a little lemon juice with the baking soda gives a good rise.

You need

• For the crumble: 55 g (¼ cup) vegan butter or coconut oil, 60 g (½ cup) plain flour, 75 g (heaped ⅓ cup) sugar (half demerara, half dark muscovado is best), ¼ tsp salt, ¾ tsp cinnamon, 50 g (½ cup) pecans, chopped small
• Wet: 300 g (10.5 oz, about 1¼ cups) pumpkin purée, 120 ml (½ cup) plant milk (oat is good), 60 ml (¼ cup) mild oil, 175 g (¾ cup + 2 tbsp) sugar (half demerara, half dark muscovado), 10 ml (2 tsp) lemon or lime juice
• Dry: 220 g (1¾ cups) all-purpose flour (or a gluten-free blend plus ½ tsp xanthan gum), 1 tsp baking powder, 1 tsp baking soda, ¼ tsp fine salt
• Spices: 1½ tsp cinnamon, 1 tsp ground ginger, ½ tsp allspice, ½ tsp cardamom, ½ tsp nutmeg
• 55 g (2 oz) pecans, roughly chopped, for the batter

How to make it

1. Heat the oven to 180°C (350°F), or 160°C fan. Line a muffin tin with 10 paper cases.
2. Make the crumble: rub the vegan butter into the flour, sugar, salt and cinnamon with your fingertips until it looks like damp sand and clumps when squeezed. Mix in the chopped pecans and put it in the fridge.
3. In a large bowl, whisk the pumpkin purée, plant milk, oil, sugar and lemon juice until smooth.
4. In another bowl, whisk the flour, baking powder, baking soda, salt and spices.
5. Add the dry ingredients to the wet and fold with a spatula just until no dry flour shows (a few lumps are fine; overmixing makes them tough). Fold in the pecans.
6. Fill the cases almost to the top and press a generous spoon of crumble onto each.
7. Bake 22 to 25 minutes, until risen and a skewer in the center comes out clean. Cool in the tin 10 minutes, then on a rack.

Written in our own words from Ania's recipe, with their quantities. The original: Vegan pumpkin muffins with pecan crumble, Lazy Cat Kitchen.

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