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Irresistible Vegan Pumpkin Chai Latte Muffins

vegan pumpkin chai latte muffins with pecan crumble
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Delicious vegan muffins infused with chai spices and pumpkin, topped with a crunchy pecan crumble. Perfect for a cozy fall treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • 1 tbsp coconut oil, cold

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla.
  4. Combine wet and dry ingredients. Stir until just mixed.
  5. For the crumble, mix pecans, brown sugar, flour, and cold coconut oil until crumbly.
  6. Fill muffin cups 3/4 full. Sprinkle pecan crumble on top.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • For extra spice, add 1/4 tsp cardamom to the batter.
  • Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/vegan-pumpkin-chai-latte-muffins-pecan-crumble/