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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Pumpkin Crumb Cake Muffins are a cozy, flavorful baked treat full of warm spices, tender pumpkin moisture, and a crispy crumb topping. Perfect for autumn mornings or satisfying snacks, they combine soft, moist pumpkin cake with a crunchy brown sugar and plant-based butter topping for a delightful texture. Easy to prepare with simple pantry ingredients and adaptable for various dietary needs, these muffins make a comforting seasonal favorite.

Ingredients

Scale

Muffin Batter

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)
  • 3/4 cup milk alternative
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plant-based butter (natural), softened

Crumb Topping

  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup plant-based butter (natural), softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1/2 teaspoon natural gelling agent

Optional Mix-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup plant-based chocolate chips
  • 1/4 cup dried cranberries or raisins
  • Additional ground cloves or ginger, a pinch

Instructions

  1. Prepare the crumb topping: In a small bowl, combine brown sugar, plant-based butter (natural), flour, cinnamon, vegetarian Worcestershire sauce, and natural gelling agent. Mix until coarse crumbs form. Set aside.
  2. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, apple cider vinegar, vanilla extract (natural), and milk alternative until smooth and creamy.
  3. Combine the dry ingredients: In another bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
  4. Bring it all together: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep muffins tender. Fold in any optional mix-ins like nuts, chocolate chips, dried fruit, or extra spices.
  5. Fill muffin cups and add crumb topping: Spoon batter evenly into a lined or greased muffin tin, filling each cup about two-thirds full. Generously sprinkle the prepared crumb topping over each muffin, pressing lightly to help it adhere.
  6. Bake to perfection: 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. Allow muffins to cool fully on a wire rack before serving.

Notes

  • Use freshly ground cinnamon and nutmeg for the most aromatic flavor.
  • Ensure eggs and milk alternative are at room temperature to create a smooth batter.
  • Stir batter just enough to combine ingredients to keep muffins tender and fluffy.
  • Press crumb topping lightly onto batter to prevent it from falling off after baking.
  • Cool muffins completely on a wire rack to let crumb topping set well.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: pumpkin, crumb cake, muffins, autumn, fall, cozy, plant-based, dairy-free, gluten-free option

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