Crumble top pumpkin muffins


Somehow, I’m already exhausted from this VeganMoFo business. And I’m only on day three. WAH. Could it possibly be because I wrote, made and photographed nearly twenty recipes over the course of two weeks? Probably. But that wasn’t even the hard part. The hard part was trying to come up with twenty pumpkin recipes. I mean, that kept me up at night. It also gave me really strange nightmares. About killer pumpkins. But since you don’t want to hear about the things that plague my subconscious while I’m catching the zzz’s, let’s get on with these giant ass muffins. Which – I have to warn you – do have the ability to give you a giant ass. So you should probably split one with your best friend. Or your dog. Or the stranger sitting next to you on the bus. Anyone who can save you from the destruction these muffins may cause to your rear end. Trust me, you’ll thank me later.

1/2 c. vegan butter, melted
3/4 c. cane sugar
1 tbsp unsulphured molasses
2 tsp pure vanilla extract
6 tbsp soft silken tofu
1/2 c. pumpkin puree
2 tsp pumpkin pie spice
3/4 tsp salt
1 tsp baking soda
1/2 c. soy cream
2 c. whole wheat flour
1/2 c. almond meal
Crumble topping
3 tbsp vegan butter
1/4 c. brown sugar
6 tbsp unbleached flour
2 tsp ground cinnamon
1/2 vanilla bean
, split and scraped
Pinch of salt

Preheat oven to 375˚F. Line a 6 cup jumbo muffin pan with paper liners; set aside. In a large bowl, whisk together the butter, sugar, molasses and vanilla extract. Stir in the tofu, pumpkin puree, pumpkin pie spice, baking soda and salt. Whisk in the soy cream and flour, alternately. Stir in the almond meal. Divide batter between muffin cups (which you will fill about 1/4″ from the top) and set aside.
In a small bowl, cut the butter into the flour, sugar, cinnamon, vanilla bean and salt until the mixture resembles coarse meal with a few larger clumps. Divide evenly between muffins. Bake at 375˚F for 30-35 minutes. Transfer to a cooling rack then store in an air-tight container.

Yield: 6 jumbo muffins


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