Pumpkin Olive Oil Cake Muffins
Thanksgiving is around the corner, and as someone who doesn't eat turkey, it's pumpkin that marks the season.
I decided to throw my hand into the baking ring this season, and the first words I heard when I served them up was "you need to sell these." I think that's enough to give them a try!
1 cup all purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
1 ¼ teaspoon pumpkin pie spice
½ teaspoon kosher salt
½ cup monk fruit sweetener
¼ cup dark brown sugar, packed
1 cup canned pumpkin puree
½ cup olive oil extra virgin
6 TBSP Just eggs
1 teaspoon vanilla extract
1 TBSP vegan Greek yogurt
1.5 TBSP room temperature vegan unsalted butter (I used Miyoko’s oat milk butter)
4 TBSP maple syrup
7-8 crushed pecans
Preheat oven to 350 degrees.
In a large mixing bowl, whisk the flour, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
In a medium mixing bowl, whisk together the oil, monk fruit sweetener, brown sugar, vegan eggs, pumpkin puree and vanilla extract.
Once well combined, add the dry ingredients into the pumpkin mixture, mixing well with a rubber spatula as you go to be sure there are no clumps of dry ingredients.
Pour the batter into 8 muffin holes on a silicon baking tray. Place one pecan, lengthwise, down in the the middle of the batter.
Bake 25 minutes until a toothpick comes out clean. While they are baking, whisk together the icing ingredients and set that aside.
Place the muffins on a wire rack. When still warm, dip the muffin top down into the icing, and swirl to coat. Top each with the remaining pecans from the icing and enjoy.