Curry Pumpkin Crumble Muffins (V)

Freshly baked muffins basking in the sunshine.

I’ve always loved to experiment with vegan baking. My favorite challenge is creating a vegan baked good that does not taste “vegan” at all and in fact just tastes delicious and leaves you feeling light and nourished. 

As pumpkin season rolled around the idea of incorporating the wonderfully fragrant Sonoko Curry Powder into this vegan pumpkin muffin recipe came to me one day when I was exercising my creative juices in the kitchen with no set plan and nothing to lose. 

The risk was well worth it as these turned out amazing! A little spicy and moderately sweet with a crunchy delicious topping these muffins are super addictive and make a wonderful breakfast or treat to have alongside a warm cup of tea. Enjoy!

YIELD 6 Muffins

INGREDIENTS

For the Muffin Batter:

• 1 Bag “Batter Dry Mix” OR

  • ¾ cup + 2 tablespoons all purpose flour 

  • ½ cup granulated sugar 

  • ⅛ cup brown sugar 

  • ⅛ tsp salt 

  • ½ tablespoon baking powder 

  • ½ teaspoon ground cinnamon 

  • ⅛ teaspoon ground nutmeg 

  • 1 ¼ teaspoons Sonoko Curry Powder

• ½ cup pureed pumpkin, canned or *homemade 

• ¼ cup unsweetened coconut milk

• ¼ cup coconut oil, liquid form 

• 1 tablespoons molasses 

• ½ cup walnut pieces (optional)

For the crumble topping:

• 1 Bag “Crumble Dry Mix” OR

  • ⅛ cup all purpose flour

  • ⅛ cup brown sugar 

  • ⅛ cup unsweetened coconut flakes 

  • ½ teaspoon Sonoko Curry Powder 

  • ¼ teaspoon cinnamon 

  • ⅛ teaspoon salt

• Zest of half an orange

• 1 ½ tablespoons coconut oil, liquid form

PREPARATION

1. Preheat the oven to 400℉ and lightly grease a 6-cavity muffin tin.

2. Make the muffin batter: Place the “Batter Dry Mix” contents in a large bowl and whisk together to combine.

3. In a medium bowl, whisk together pumpkin puree, coconut milk, coconut oil, and molasses.

4. Pour the wet ingredients into the dry and mix until combined. Add the walnut pieces if using.

5. Fill each of the 6 muffin tins two-thirds full.

6. Make the crumble topping: Place the “Crumble Dry Mix” contents in a bowl, add the orange zest and 1 ½ tablespoons of coconut oil. Mix together with your hands and sprinkle evenly among all 6 muffins.

7. Bake for 30 minutes, rotating once at the 15 minute mark, until a toothpick or knife inserted in the center comes out clean.

Recipe developed in collaboration with Daniela Swamp.