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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: Christopher
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-based, Gluten Free (if flour is substituted)

Description

These Pumpkin Crumb Cake Muffins capture the essence of autumn with moist spiced pumpkin cake and a crunchy natural gelling agent crumb topping. Infused with warm cinnamon, nutmeg, and natural sweetness, they are perfect for cozy breakfasts or snacks, featuring plant-based ingredients and wholesome flavors.

Ingredients

Scale

Muffin Batter

  • 1 ¾ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • ½ teaspoon ground nutmeg (natural)
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ¾ cup plant-based milk
  • ⅔ cup natural brown sugar
  • 1 teaspoon apple cider vinegar
  • ¼ cup plant-based butter, melted
  • 1 teaspoon vanilla extract (natural)

Crumb Topping

  • ¼ cup plant-based butter, softened
  • ⅓ cup natural brown sugar
  • ⅓ cup all-purpose flour (or gluten-free baking blend)
  • ¼ teaspoon ground cinnamon (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Crumb Topping: In a bowl, mix together the plant-based butter, natural brown sugar, all-purpose flour, cinnamon, vegetarian Worcestershire sauce, and natural gelling agent until the mixture becomes crumbly and coarse. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to create a spiced dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, blend pumpkin puree, plant-based milk, natural brown sugar, apple cider vinegar, melted plant-based butter, and vanilla extract until smooth and creamy.
  4. Bring Wet and Dry Together: Slowly add the dry ingredients into the wet mixture, folding gently until just combined. The batter should be thick but smooth; avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups and Add the Crumb: Spoon the batter evenly into a lined muffin tin. Generously sprinkle the prepared crumb topping over each muffin, pressing lightly so it adheres.
  6. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool briefly in the pan before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature plant-based butter and milk for better mixing and texture.
  • Do not overmix the batter to keep muffins tender and moist.
  • Use freshly ground cinnamon and nutmeg for the best flavor.
  • Press crumb topping gently onto muffins to help it stick during baking.
  • Start checking for doneness a few minutes before the recommended baking time as oven temperatures vary.
  • Optional add-ins include chopped nuts, chocolate chips, raisins, or dried cranberries.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin muffins, crumb cake, fall baking, plant-based muffins, vegan muffins, gluten-free muffins, autumn flavors

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