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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: David
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-Based, Gluten Free (if gluten-free flour used)

Description

These Pumpkin Crumb Cake Muffins fill your kitchen with warm spices and a crunchy topping that makes fall mornings extra special. Combining moist pumpkin goodness with cozy cinnamon, nutmeg, and a perfectly crumbly finish, they are a plant-based delight perfect for breakfast, snacks, or light dessert. Enjoy the perfect balance of indulgence and wholesome ingredients with this easy and adaptable recipe.

Ingredients

Scale

Muffin Batter

  • 1 1/2 cups pumpkin puree
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Crumb Topping

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup plant-based butter, softened
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon natural gelling agent

Instructions

  1. Prepare the Crumb Topping: Mix brown sugar, all-purpose flour, warm spices (cinnamon, nutmeg, cloves), plant-based butter, vegetarian Worcestershire sauce (natural), and natural gelling agent until the mixture becomes crumbly and clumps together in small chunks. Set aside in the fridge to chill while making the batter.
  2. Mix the Wet Ingredients: In a large bowl, combine pumpkin puree, plant-based milk, apple cider vinegar, and brown sugar. Whisk well until smooth and slightly frothy. The vinegar activates the baking soda for a good rise.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and cloves to ensure even distribution.
  4. Bring It All Together: Slowly fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. The batter should be thick but pourable with visible spices.
  5. Fill Muffin Cups and Add Crumb Topping: Spoon the batter evenly into a lined muffin pan, filling each cup about three-quarters full. Generously sprinkle the crumb topping over each muffin, pressing slightly so the crumbs stick.
  6. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool on a wire rack to let the topping set perfectly.

Notes

  • Use room temperature plant-based butter and milk for smoother batter mixing.
  • Mix wet and dry ingredients just until combined to keep muffins tender and fluffy.
  • Refrigerate crumb topping before baking to keep it crisp and prevent melting.
  • Ensure oven temperature is stable and moderate to cook muffins evenly without burning the topping.
  • Use freshly ground cinnamon and nutmeg for better aroma and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin muffin, crumb cake muffin, plant-based muffin, fall baking, pumpkin recipe, vegan muffin

Find it online: https://yummyrecipeszone.com/pumpkin-crumb-cake-muffins/