Description
These Pumpkin Crumb Cake Muffins offer a soft, spiced treat topped with a crunchy cinnamon-spiced crumble. Perfect for any time of day, this easy plant-based recipe combines moist pumpkin-infused muffins with a crisp topping, making them a comforting favorite for brunch, snacks, or dessert.
Ingredients
Scale
Muffin Batter
- 1 cup pumpkin puree
- 1 cup plant-based dairy milk
- 1/3 cup vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp vanilla extract (natural)
- 2 cups all-purpose flour
- 1/2 cup brown sugar (natural)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon (natural)
- 1/2 tsp ground nutmeg (natural)
- 1/4 tsp salt
Crumb Topping
- 1/2 cup brown sugar (natural)
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon (natural)
- 1/3 cup chopped nuts (optional)
- 2 tbsp vegetable oil
- 1 tsp natural gelling agent
- 1 tsp pectin
Instructions
- Prepare the Crumb Topping: Mix the brown sugar (natural), all-purpose flour, ground cinnamon (natural), chopped nuts if using, and natural gelling agent together until crumbly. Add vegetable oil and pectin, then combine until the mixture becomes sandy and will crisp up when baked.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, plant-based dairy milk, vegetable oil, apple cider vinegar, vegetarian Worcestershire sauce, and vanilla extract (natural) until smooth and fully incorporated.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, ground cinnamon (natural), ground nutmeg (natural), and salt together to ensure an even rise and balanced spice throughout the muffins.
- Bring Wet and Dry Together: Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix gently just until combined to keep the muffins tender and avoid over-mixing.
- Fill Muffin Cups and Add Topping: Evenly divide the batter into a prepared muffin tin. Generously sprinkle the crumb topping over each muffin portion for a crunchy finish.
- Bake: Bake the muffins in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown and crisp.
- Cool and Enjoy: Let the muffins cool slightly before removing them from the tin. Serve warm or at room temperature to enjoy the delightful contrast of soft crumb and crunchy topping.
Notes
- Measure flour by spooning and leveling into the measuring cup to keep muffins light and tender.
- Do not over-mix the batter; stir just until combined for a soft muffin crumb.
- Use fresh ground cinnamon and nutmeg for brighter, more aromatic flavors.
- Allow muffins to cool a few minutes to help the crumb topping set perfectly.
- If using nuts in the topping, toast them beforehand to deepen their flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin muffins, crumb cake, plant-based baking, vegan muffins, fall recipes, spiced muffins
