Sugar Free Pumpkin Muffins

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Prep Time 15

Cook Time 30

Total Time 45

Servings

Ingredients

For the Muffin batter

1 cup Freely Sweet
10 Tbs Vegetable Oil 150ml
1 teaspoon Vanilla Extract 5ml
¾ cup Pumpkin 190g
¾ cup Plant Milk 188ml
1 teaspoon Vinegar 5ml
2¼ cups All Purpose Flour 280g
2 teaspoon Pumpkin Pie Spice
½ teaspoon salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda

For the Streusel

¼ cup All Purpose Flour
3 Tbs Freely Sweet
1½ Tbs Cold Vegan Butter

Instructions

First prepare the streusel topping by combing the flour & Freely Sweet in a medium mixing bowl then add the cold diced vegan butter & mix with a fork or a pastry cutter or by hand just until it resembles coarse meal.
Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas then freeze while you prepare the muffin batter
Now start preheating the oven to 325℉ & line your cupcake pan with paper liners
Combine the Freely Sweet, pumpkin, oil, plant milk & the vanilla extract in a large bowl & whisk to distribute evenly.
Sift together the flour with the baking soda, baking powder, salt and spices & add it to the wet mixture in the bowl. Whisk smooth
Fill paper lined cupcake molds with batter 3/4 full then top each one with 1 heaping Tbs of the streusel topping
Bake in the preheated 325°F for approximately 30 minutes or until they are springy to the touch when you gently press the centers or when the toothpick test yields no raw batter, but moist crumbs

Notes

Be sure to read the Notes for Success section above the recipe!

Storage Keep the pumpkin muffins at room temperature in an airtight container for up to 4 days. For longer storage refrigerate wrapped well for up to 1 week or freeze for up to 1 month