Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze
User Reviews
5
Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze
Description
These Vegan Pumpkin Muffins combine pumpkin puree with brown sugar, vanilla extract, unsweetened plant-based yogurt, and oil, mixed with flour, baking powder, baking soda, and a blend of warm spices: cinnamon, cardamom, cloves, nutmeg, ground ginger, and salt. The batter is gently mixed to avoid toughness. An optional pistachio streusel topping made from flour, chopped raw pistachios, olive oil, sugar, cardamom, cinnamon, and salt adds texture and nutty flavor. The muffins bake at 350°F until a toothpick inserted comes out clean.
The warm spices paired with pumpkin provide a classic autumn flavor enhanced by the distinctive cardamom throughout both batter and toppings. The moist crumb is complemented by the crunchy pistachios and sweet, mildly aromatic rosewater cardamom glaze, which can be added after cooling for extra decoration and flavor complexity.
These muffins are suitable for vegan diets, using plant-based yogurt and oil, and can be served as a snack or breakfast treat. Cooling in the pan briefly before transferring to a wire rack helps set their structure.
The notes recommend using fresh pumpkin puree made by roasting a sugar pumpkin for best texture, avoiding overmixing to prevent toughness, ensuring ingredients are room temperature before mixing for even baking, and using fresh leavening agents for proper rise. Cooling on a wire rack is advised to prevent sogginess.
Ingredients
- 15 oz. pumpkin puree
- 1 cup brown sugar coconut sugar, or palm sugar
- 1 teaspoon vanilla extract
- ½ cup plant-based yogurt unsweetened
- 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 cloves ground
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger dried
- ½ teaspoon salt
Optional Pistachio Streusel Topping:
- ¼ cup all-purpose flour
- ⅓ cup pistachios chopped, raw shelled
- 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 plant-based milk unsweetened
- ½ teaspoon ground cardamom
Optional garnishes:
- powdered sugar sifted
- dried rose petals
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
- Use homemade pumpkin puree by roasting sugar pumpkin, then straining to match canned consistency for best results.
- Mix the batter just until dry ingredients are incorporated; overmixing may cause tough muffins.
- Bring plant-based yogurt and liquids to room temperature before mixing to ensure even texture.
- Let muffins cool in the tin for five minutes before transferring to a wire rack to set and avoid soggy bottoms.
- Use fresh baking powder and baking soda for reliable leavening and optimal rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Sodium | 257mg | 11% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 5517IU | 110% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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