Pumpkin Apple Muffins with a Brown Sugar Topping

These are my favorite Fall muffins! 😊 They're also omnivore approved; my partner took them to the Friday Night Magic he goes to and everyone loved them!

Detailed written recipe can be found here:

https://proteindeficientvegan.com/recipes/pumpkin-apple-crumble-muffin

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Ingredients

Muffin

▢1 cup Pumpkin Puree not pumpkin pie filling

▢1 Apple, medium peeled and cubed very small

▢1 cup Brown Sugar

▢1 1/2 cup Flour

▢1/4 cup Vegan Butter melted (I used Miyokos)

▢3 tbsp Soy Milk unsweetened

▢1 tbsp Ground Flaxseed

▢1 tbsp Vanilla

▢1/2 tsp Baking Powder

▢1/2 tsp Baking Soda

▢3/4 tsp Salt

▢2 1/2 tsp Pumpkin Pie Spice

▢1/2 cup Chopped Pecans

Crumble Top

▢3 tbsp Vegan Butter I used Miyokos

▢3 tbsp Flour

▢1/2 cup Brown Sugar

▢1 tsp Cinnamon

▢1 tsp Pumpkin Pie Spice

▢1/4 tsp Salt

Instructions

Muffins

-Preheat oven to 350 F (177 C).

-Melt butter (in microwave).

-Peel and core apple; dice into very small cubes.

-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, pumpkin pie spice. Combine well.

-Fold in apple chunks and pecans.

-Scoop into muffin tin; should make 12 muffins.

Crumble Top

-Melt butter.

-Combine with flour, sugar, salt, pumpkin pie spice and salt.

-Divide amongst 12 muffins, smooshing onto top of muffin as a topping.

-Bake for 18 – 22 minutes; toothpick should come out clean