In a mixer, add the sugar, oil, vanilla, pumpkin puree, lemon zest until combined. Scrape the sides of the bowl. In a separate bowl whisk the dry ingredients together and add to the wet ingredients. Slowly add the plant milk until mixture has combined. Stir well before scooping into muffin lined pans. Using a green scoop, portion. Bake at 300 commercial or 350 at home. Bake for 20-25 minutes or until toothpick comes out clean. For topping: melt butter. Combine sugars and flour together, slowly add the butter and mix until crumbly. Sprinkle crumb topping on top of each muffin before baking. Double both the muffin and topping recipe to make 12 jumbo muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1340g)|
|Recipe Makes: Servings|
|Calories from Fat: 2614 (50%)|
|Amt Per Serving||% DV|
|Total Fat 290.4g||387 %|
|Saturated Fat 195.2g||976 %|
|Monounsaturated Fat 63.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 619mg||190 %|
|Sodium 2405.5mg||83 %|
|Potassium 1394.5mg||37 %|
|Total Carbohydrate 640.8g||188 %|
|Dietary Fiber 32g||128 %|
|Sugars, other 608.8g|
|Protein 33.6g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5207
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!