Nothing signals fall like the smell of pumpkin wafting through the house. And there's something so warm and comforting when you bite into a freshly baked muffin. I usually like mine with a sweet glaze melting down the sides. But this time, I opted for a crumbly streusel topping, which makes for a nice contrast to the subtle spiciness of the bread.
1 cup evaporated cane juice
1 stick (1/4 cup) Earth Balance butter
2 tsp EnerG egg replacer
15 oz. canned pumpkin
3/4 cup almond milk
1 tsp apple cider vinegar
1 tsp vanilla
2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 cup walnuts
1 tsp ground cinnamon
2 tsp evaporated cane juice
Preheat oven to 350 degrees.
In large cup, combine milk and apple cider vinegar. Set aside for 5 minutes to curdle. In large mixing bowl, cream evaporated cane juice and butter together. Add egg replacer and pumpkin. Blend together. Add milk mixture and vanilla and continue to beat together.
In separate bowl, combine dry ingredients together. Add to wet ingredients in 3 separate additions. Pour into large muffin tins (greased), about 1/2-1/3 of the way.
In food processor, combine walnuts, cinnamon and evaporated cane juice. Pulse until powdery with some small chunks. Sprinkle onto muffin batter.
Bake for 25 minutes, middle rack, rotating halfway through. Makes 18 muffins (I baked the 12 and 6 separately rather than putting both tins in at the same time.)
Serve with cream cheese or pat of butter. Vegan, of course. :)
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