Nutrition
Calories: 237kcal | Carbohydrates: 43g | Protein: 2g | Fat: 6g
Pumpkin and blueberry don’t sound like they go together, but this recipe makes me think they do! The pumpkin puree is used instead of egg and keeps the muffin so moist. But honestly, the crumble top is actually why we eat muffins.
Servings
Ingredients
Muffins
- 1 cup pumpkin puree not pumpkin pie filling
- 1 1/2 cups blueberries
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 cup vegan butter melted (I used Miyokos)
- 3 tablespoons unsweetened almond milk
- 1 tablespoon ground flaxseed
- 1 tablespoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Crumble Top
- 3 tablespoons vegan butter I used Miyokos
- 3 tablespoons flour
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 tsp salt
Instructions
Muffins
- Preheat oven to 350 F
- Melt butter (in microwave)
- In a large bowl, combine melted butter, sugar, almond milk, ground flaxseed, and vanilla; mix well
- Mix in pumpkin
- Slowly add in dry ingredients - flour, baking powder, baking soda, salt, cinnamon. Combine well
- Fold in blueberries
- Scoop into muffin tin; should make 12 muffins
Crumble Top
- Melt butter
- Combine with flour, sugar, salt, cinnamon and salt
- Divide amongst 12 muffins, smooshing onto top of muffin as a topping
- Bake for 20 - 24 minutes; toothpick should come out clean
Equipment
This section may contain affiliate links
Did you make this recipe?Mention @proteindeficient.vegan
Author
Protein Deficient Vegan
