Pumpkin Granola Crumble Topped Muffins |
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Prep Time: 6 Minutes Cook Time: 14 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Are you drooling yet? These are so good, moist and vegan. Ingredients:
1/4 cup flour |
1 1/2 tablespoons margarine |
1 1/2 tablespoons sugar |
1/4 teaspoon cinnamon |
1 cup apple cinnamon granola cereal (i used zoe's) |
1/2 cup canned pumpkin, plus |
2 tablespoons canned pumpkin |
2 tablespoons apple butter |
1/2 cup unsweetened applesauce |
1/4 cup oil |
1/2 teaspoon vanilla |
3/4 cup whole wheat pastry flour |
3/4 cup unbleached all-purpose flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
2 tablespoons soymilk, or as needed |
Directions:
1. Preheat oven to 400 degrees F.
2. Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
3. Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
4. In a large bowl, mix together the cereal, pumpkin puree, apple butter and applesauce.
5. Set aside for 5 minutes, or until cereal is softened.
6. Once cereal is soft, add the oil and vanilla.
7. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
8. Add the flour mixture to the pumpkin miture,stirring until combined, you will need to add the soy milk to make it not such a stiff dough.
9. Divide the mixture to muffin cups evenly.
10. Sprinkle the muffins evenly with the topping.
11. Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
12. Place on cooling rack, cover with a tea towel for 5 minutes.
13. After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
14. Cool completely, place in tupperware lined with a paper towel.
15. Freeze after 1-2 days, wrapped in plastic wrap.
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