Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze
Hyper-moist and supremely flavorful vegan pumpkin muffins packed with warming spices and topped with pistachio streusel and rosewater cardamom glaze. These muffins are so darned easy-to-make, that your house might just end up getting permeated by autumnal fragrances all year round…
Servings: 12
Calories: 318kcal
Cost: $7.50
Ingredients
- 15 oz. pumpkin puree
- 1 cup brown sugar coconut sugar, or palm sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened plant-based yogurt
- ½ cup canola oil vegetable oil, or sunflower oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon dried ground ginger
- ½ teaspoon salt
Optional Pistachio Streusel Topping:
- ¼ cup all-purpose flour
- ⅓ cup raw shelled pistachios chopped
- 3 tablespoons olive oil
- 3 tablespoons brown sugar coconut sugar, or palm sugar
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Optional Rosewater Cardamom Glaze:
- ½ cup powdered sugar
- 2 tablespoons vegan cream cheese
- 2 teaspoons rosewater
- 1 teaspoon unsweetened plant-based milk
- ½ teaspoon ground cardamom
Optional garnishes:
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, vegan yogurt and oil, stirring until the oil is no longer separately visible.
- Sift in the all-purpose flour, baking powder, baking soda, cinnamon, cardamom, ground cloves, nutmeg, dry ginger, and salt. Stir until just combined. Be careful not to overmix.
- If using the optional pistachio streusel topping, in a separate small bowl, combine the all-purpose flour, chopped raw pistachios, olive oil, brown sugar, cardamom, cinnamon, and salt. Mix until the mixture forms a crumbly texture.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If using the pistachio streusel, sprinkle it evenly over the top of each muffin.
- Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.
- If using the optional rosewater cardamom glaze, whisk together the powdered sugar, vegan cream cheese, rosewater, unsweetened plant-based milk, and cardamom until smooth. Drizzle the glaze over the cooled muffins. Garnish lightly with sifted powdered sugar and dried rose petals before serving.
Notes
🥧 Can’t Can?
To make homemade pumpkin puree, cut a sugar pumpkin in half, remove the seeds, and roast at 190°C (375°F) until tender (45-60 minutes). Scoop out the flesh and blend until smooth. Strain excess water to match canned consistency. Use 1 ¾ cups for a 15 oz. (425 g.) can.
🚫 No Overmixing Allowed
Mix the batter just until the dry ingredients are incorporated. Overmixing can develop gluten, leading to tough muffins.
🧑🍳 Don’t Be Cold
Ensure ingredients, especially plant-based yogurt and liquids, are at room temperature before mixing. Cold ingredients can lead to uneven muffins.
❄️ Wire Rack Ack Ack Ack Ack, you oughta know by now…
Let muffins cool in the tin for five minutes before transferring to a wire rack. This sets their structure and prevents soggy bottoms.
🆕 Fresh Leavening
Use fresh baking soda and powder. Old leavening agents lose potency, causing flat, dense muffins.
Nutrition
Calories: 318kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 257mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5517IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg