Bakery Style Pumpkin, Cranberry & Pecan Crumble Muffins (Vegan)


We’re still allowed to post pumpkin recipes in January right? These Bakery Style Vegan Pumpkin, Cranberry & Pecan Crumble Muffins are the perfect little treats to accompany your morning coffee or tea. Perfectly sweetened and spiced, this recipe is adaptable and customisable to accommodate your or your families dietary needs which makes it a great healthy-ish plant-based option for adults and children alike.


I actually tested this recipe multiple times until I got the texture and the consistency exactly the way I imagined (I say imagined cause I had a dream about eating these, then had to create the recipe based on the dream). These little guys are packed with flavour, super airy and moist at the same time which is exactly what I look for in a good bakery style muffin.


These pumpkin muffins are not overly sweet so they also make a great grab and go breakfast without making you feel like you’re having cake at 8am.




What do you need to make these muffins?


The crumble is made using plant-based butter, flour, pecan nuts, brown sugar and cinnamon, creating a perfectly textured top layer.


You only need one large mixing bowl, a food processor (or not) and a muffin tin to make these Bakery Style Vegan Pumpkin, Cranberry & Pecan Crumble Muffins. They're very easy to make and take about an hour or so to complete.


You will also need to make 1 chia egg. This is incredibly easy to make and used to replace eggs in most vegan baked goods. Nothing to be afraid of if you're new to vegan baking.


They're an absolute must try before the fall-winter season is over so get your hands on some cranberries and pecans and let's dive in!



Tips and Tricks:


  • Nut allergies are serious business, if you're allergic to pecan nuts, you can use any other nuts or seeds you like. This recipe will work fabulously with walnuts, hazelnuts, macadamia, almonds and pistachios however you can also experiment with pumpkin seeds or sunflower seeds.

  • Fresh cranberries can be switched with dried cranberries. I haven't tested the recipe with dried cranberries but I recommend decreasing the sugar if you do so. Dried fruits tend to be sweeter so make sure you adjust accordingly.

  • Like those big overflowing bakery style muffin tops? Then you'll have to actually fill your the mould all the way up and not just 3/4.

  • While you're filling the muffin tin, make sure your batter is evenly distributed. Sometimes when you cut into a baked muffin, you'll see hollow spots formed around the fruit. For example, when we use chunky fruits like cranberries in the batter this can happen quite often.

  • You can dust your cranberries in some powdered sugar before folding them in the batter so they don't introduce too much moisture to the batter during the baking process. I personally haven't done this for this recipe and they turned out okay.

  • You can use coconut sugar if you're looking for a refined sugar free option.

  • I haven't tried it personally but you can experiment with almond flour. Similarly, you can use buckwheat flour for a gluten-free version.

  • Cupcake liners can stick to the muffin very easily. If you have some extra time in your hands, you can try to make your own muffin liners using parchment paper. This might take you 10 more minutes to make but it will save you from trying to scrape off the delicious muffin bits that got stuck to the liner!





How to properly cool and store these muffins?


  • After taking them out of the oven, don't leave the muffins to cool in the muffin tray. This will result in soggy bottoms and no one likes soggy bottoms. Instead, transfer them to a cooling rack after 3-5 minutes when they're cool enough to be handled. Keep them on the rack until they reach room temperature.

  • After they've been cooled in room temperature, you can store these pumpkin muffins in an airtight container for up to 3 days. They will get soggy with time so I recommend placing a paper towel in the bottom of your container but also on top of the muffins before closing the lid. Keep your container over the counter in room temperature because the fridge tends to dry them out.

  • After day 1, you may want to give them 5 minutes in the oven to crisp up the crumble topping. They will be fresh and good as new.





Bon Appétit!




MAKES: 12

PREP TIME: 30 MIN

BAKING TIME: 25-30 MIN

TOTAL TIME: 1H



Ingredients:


For the muffins:


315 grams of all-purpose flour

1 tsp of vanilla extract

1 tsp of cinnamon

1/2 tsp of nutmeg

1 tsp of ginger powder

1 cup or 200 grams of brown sugar

1,5 tsp of baking powder

1/2 tsp of baking soda

1 tsp of orange zest

425 grams or 1 15 ounce can of pumpkin puree

1 chia egg (1 tbsp of chia seeds mixed with 3 tbsp of water, let it cool in the fridge for about 5 minutes, the seeds will expand, almost tripling in size and become very jelly)

1/2 cup oat milk or any plant milk of your choosing

80 grams or 5 tablespoons + 1 teaspoon of vegetable oil (I used sunflower but feel free to switch it with melted and cooled coconut oil)

3/4 cup or 65 grams of fresh cranberries

1/4 cup or 33 grams of pecan nuts

Pinch of salt


For the crumble:


1/4 cup or 35 grams of all purpose flour

1 tbsp of brown sugar

1/4 tsp of cinnamon

1,5 tbsp or 23 grams of vegan butter

1/8 cup or 12 grams of crushed pecan nuts

Pinch of salt


Directions:

  1. Preheat your oven to 350°F or to 180°C for about 30 minutes.

  2. Meanwhile, mix all the ingredients for the crumble in a food processor and pulse 2-3 times until the ingredients have been mixed together but still chunky. You can also do this by hand or using two dough cutters on a clean surface if you don't have a food processor.

  3. Store the crumble in the fridge until it's time to use it.

  4. Line the muffin tin with cupcake or muffin liners.

  5. In a large mixing bowl, sift all the dry ingredients.

  6. Incorporate all the wet ingredients and the chia egg. Mix everything together until you have a thick, uniform batter.

  7. Fold in the cranberries and pecans with the help of a spatula. Do not over mix the batter.

  8. Fill the muffin liners all the way then top them with the crumble mixture.

  9. Bake for 25-30 minutes in 350°F or to 180°C. Do not open the oven door for the first 15 minutes of baking. Check for doneness by inserting a bamboo or wooden toothpick, if it comes out clean, you're good to go!

  10. Enjoy your Bakery Style Vegan Pumpkin, Cranberry & Pecan Crumble Muffins!


Did you like this recipe?


Make sure to check out my other Vegan Muffin recipes on the blog!









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