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 cup Blueberries
- 1 cup Brown Sugar
- 1 1/2 cup Flour
- 1/4 cup Vegan Butter melted
- 3 tbsp Soy Milk unsweetened
- 1 tbsp Ground Flaxseed
- 1 tbsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
Instructions
Muffins
- Preheat oven to 350 F (177 C).
- Melt butter (in microwave).
- In a large bowl, combine melted butter, sugar, milk, ground flaxseed, and vanilla; mix well.
- Mix in pumpkin puree.
- 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
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Notes
Track this on My Fitness Pal searching:
PDV Blueberry Pumpkin Crumble Muffins
Did you make this recipe?Mention @proteindeficient.vegan
Gluten-free Option
- Use a 1:1 gluten-free flour (affiliate link) in place of the flour. I like this option for baking.
Soy-free Option
- Replace soy milk with other plant-based milk.
Not much to say about these muffins other than that they are delicious! And the crumble topping is sooooo good!
If you’re looking for a healthier pumpkin muffin, be sure to check out these Pumpkin and Craisin Muffins! They have TVP in them, so they’re high in protein!
Ingredients
Muffins
- Pumpkin puree – not pumpkin pie filling. I used canned but you can also use fresh.
- Brown sugar – I know a lot of people are trying to reduce their sugar intake so if that’s you, I’m sorry! I’ve only made these with brown sugar, but if you happen to make a reduced sugar version of these, let me know!
- Vanilla extract
- Vegan butter – I used Miyokos, but any brand will work!
- Soy milk – I used soy milk for this, but any plant-based milk will work.
- Ground flaxseed – this is my preferred egg replacement. Ground flax is a cheap vegan egg replacement that can be found at most stores; you can also buy it online.
- Flour – I used all purpose flour, but you could also use a gluten-free flour option if you have a gluten-intolerance.
- Blueberries – I used fresh, but I think frozen could work too if you don’t have fresh.Baking powder, baking soda
- Salt
- Cinnamon
Crumble Top
- Vegan butter
- Flour – I used all-purpose but you can sub for a gluten-free flour as well.
- Brown sugar
- Cinnamon
- Salt
Instructions
Muffins
- Pre-heat the oven to 350 F (177 C).
- Melt the vegan butter in a microwave safe dish.
- In a large bowl, combine the melted butter, sugar, almond milk, ground flaxseed, and vanilla extract. Mix well.
- Mix in the pumpkin puree.
- Slowly add in the dry ingredients – flour, baking powder, baking soda, salt, cinnamon. Mix until well combined.
- Fold in the blueberries.
- Scoop into muffin tin. Divide evenly across 12 muffins.
Crumble Top
- Melt butter in a microwave safe dish.
- Combine with flour, sugar, salt, cinnamon and salt. I just use a fork. This should be wet-ish but kind of flaky.
- Divide evenly amongst the 12 muffins (before they are cooked). Smoosh it onto the top of the muffins as a topping.
- Bake for 20 – 24 minutes; the toothpick should come out clean.
Silly Little Haiku
Pumpkin Blueberry
You need this crumble topping
Could eat all of these
Author
Protein Deficient Vegan
