Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

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

Description

Cozy, soft, and moist Pumpkin Crumb Cake Muffins infused with warm fall spices and topped with a crunchy, naturally textured crumb topping. Perfect for breakfast, dessert, or anytime you want a comforting plant-based treat that stays tender and full of rich autumn flavors.

Ingredients

Scale

Muffin Batter

  • 1 cup pumpkin puree
  • 1/2 cup plant-based dairy/cheese
  • 1 teaspoon apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon natural vanilla extract
  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Crumb Topping

  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/4 cup vegetable oil
  • 1 teaspoon natural gelling agent

Optional Additions

  • Chopped pecans or walnuts (for nutty topping)
  • Mini dark chocolate chips
  • Dried cranberries or raisins
  • Extra cinnamon, ground ginger or cardamom for spice variations

Instructions

  1. Prepare Your Crumb Topping: Mix brown sugar, flour, cinnamon, nutmeg, salt, vegetable oil, and natural gelling agent in a bowl. Use your fingers or a fork to blend until coarse crumbs form. Set aside to develop a slightly crunchy texture.
  2. Mix the Wet Ingredients: In a large bowl, whisk together pumpkin puree, plant-based dairy/cheese, apple cider vinegar, vegetable oil, and natural vanilla extract until smooth and creamy.
  3. Combine the Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even spice distribution and proper rise.
  4. Bring It All Together: Gradually fold the dry ingredients into the wet mixture just until combined. Do not overmix to keep muffins light and fluffy.
  5. Add the Batter to Muffin Cups: Divide batter evenly among muffin tins lined with paper cups or greased. Generously sprinkle crumb topping over each muffin and press gently to make it stick.
  6. Bake to Perfection: Bake at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted comes out clean and the crumb topping is golden brown. Allow muffins to cool slightly before removing from tins.

Notes

  • Use room temperature ingredients to help mix smoothly and evenly.
  • Do not overmix the batter to avoid tough muffins.
  • The crumb topping should be golden and fragrant when ready to bake.
  • Fill muffin cups about two-thirds full for proper rise without spilling over.
  • Let muffins cool in the pan for 5 to 10 minutes before removing to prevent crumbling.
  • 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: 180mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin muffins, crumb cake, fall dessert, plant-based muffin, vegan pumpkin muffin, autumn spices

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