Mini Pumpkin Latte Muffins
by SFH Marketing
We're here for alllll the fall vibes. Celebrate the fall season (or any season) with these fluffy, moist, and protein-packed muffins! With the perfect amount of pumpkin, these muffins are great for a sweet breakfast or to cure that mid-day sweet tooth!
Category
breakfast
These muffins are the perfect sweet treat to bring to any gathering or the most delicious dessert after a fall movie night. Simple and easy to make and they'll make your hose smell like an autumn dream! Not only are they protein-packed, but will leave your mouth watering for more!
Author:SFH Marketing
Ingredients
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1 ½ cups pumpkin puree
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½ cup granulated sugar
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½ cup non-dairy milk, unsweetened
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½ cup neutral oil
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1 tbsp apple cider vinegar
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1 tsp vanilla extract
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2 cups oat flour
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1 tsp baking powder
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½ tsp baking soda
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2 ½ tsp pumpkin spice
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Pinch of salt
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¼ cup vegan butter, melted
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½ cup dark brown sugar
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1 tbsp granulated sugar
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½ cup all-purpose flour
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1 cup powdered sugar
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2 tbsp non-dairy milk, unsweetened
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1 scoop SFH PURE Vanilla
Directions
Preheat the oven to 350 degrees F
Mix together all the ingredients until the texture becomes sandy and clumpy. Store in fridge while you make muffins
To a large bowl, add the dry ingredients. Whisk to combine
To a medium bowl, add the wet ingredients. Stir well to combine
Pour the wet mixture into the dry mixture and gently fold together until fully combined
Fill the muffin wells right to the top with the batter
Remove the streusel from the fridge and sprinkle a really generous amount over the top of each muffin
Bake for 15-20 minutes or until you get a very thick, but drizzle-able glaze is formed
Drizzle the glaze all over the top of the muffins allowing some to drip down the sides