Our pumpkin vegan muffins are incredibly soft, fluffy, and moist with a sweet 'n crunchy pecan streusel topping. They are the perfect fall treat, yet can be enjoyed all year round!
Proceed by adding all-purpose flour to the wet ingredients and stir well to combine.
1 2/3 cup all-purpose flour
Finally, fold in the chopped pecan nuts.
3/4 cup chopped pecan nuts
Now, divide the batter into 12 muffin liners, tap the muffin tin a few times on the counter to set and set it aside.
Afterward, mix the ingredients for pecan topping and spread 1/2 to 1 tbsp onto each muffin top.
1/2 cup chopped pecans, 1/4 cup brown sugar, 1 tbsp melted coconut oil
Next, bake the pumpkin muffins for 22 to 26 minutes or until a toothpick or knife inserted comes out clean.
Cool the muffins completely on the counter, before serving.
Notes
These pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. They will last up to 5 to 7 days when stored in the refrigerator.
You can always toast your nuts slightly before using them in the recipe, to take it to the next level. Just toast them on a baking tray in the oven for a few mins while you prepare the muffin batter.