Ingredients
The following ingredients have 12 Servings
- 1/4 cup canola oil
- 2 Tbs vegan/dairy-free butter
- 1/2 cup granulated sugar
- 2 Tbs light brown sugar
- 1/2 cup Caramel Silk Almond Creamer
- 1/4 cup unsweetened almond milk
- 2 eggs
- 1/2 cup finely chopped pecans
- 1/2 tsp ground cinnamon
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3 Tbs all-purpose flour
- 1/4 cup finely chopped pecans
- 2 Tbs granulated sugar
- 1 Tbs light brown sugar
- ½ tsp ground cinnamon
- 2 Tbs cold vegan/dairy-free butter
- 1/2 cup confectioners sugar
- 1 Tbs Caramel Silk Almond Creamer
Instruction
- Heat oven to 400F.
- Cream together the butter, oil, and sugars. Add in the creamer and almond milk. With the mixer running, add the eggs one at a time. Stir in the pecans.
- Separately, combine the flour, cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients to form a batter.
- In a small bowl, use a fork or pastry cutter to combine the ingredients for the topping. Stick the bowl in the freezer for 5 minutes.
- While the topping is chilling in the freezer, line 12 muffin tins with papers. Spoon the batter into each, filling 3/4s full.
- Get the topping from the freezer. Use your fingers to drop little bits over top the batter in the muffin tins.
- Bake at 400F for 20 minutes. Move muffins to a wire rack to cool completely.
- Once cool, prepare the glaze by combining the confectioners sugar and creamer. Drizzle over muffins and serve. Yields: 12 muffins.
