Description
Soft, flavorful Pumpkin Crumb Cake Muffins made with warm autumn spices and topped with a crunchy crumb topping. These plant-based muffins offer a perfect balance of moist texture and crisp topping, ideal for breakfast, snacks, or dessert during the fall season.
Ingredients
Scale
Muffin Batter
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon (natural)
- 1/2 tsp nutmeg (natural)
- 1/4 tsp cloves (natural)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp natural gelling agent
- 1/2 tsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
- 3/4 cup plant-based milk
- 1 tsp vanilla extract (natural)
- 1/4 cup plant-based butter, melted
Crumb Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon (natural)
- 1/4 tsp nutmeg (natural)
- 1/8 tsp cloves (natural)
- 3 tbsp cold plant-based butter
Instructions
- Prepare the crumb topping: Combine brown sugar, flour, cinnamon, nutmeg, cloves, and cold plant-based butter using your fingers or a pastry cutter until the mixture is crumbly and coarse. Set aside in the refrigerator to keep it chilled and ready.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, plant-based milk, apple cider vinegar, vegetarian Worcestershire sauce (natural), vanilla extract (natural), and melted plant-based butter until smooth and well combined.
- Combine dry ingredients: Sift together the flour, baking powder, baking soda, natural gelling agent, cinnamon, nutmeg, and cloves in a separate bowl to ensure even distribution of the spices and leavening agents.
- Bring batter together: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is incorporated. Avoid overmixing to keep the muffins tender and soft.
- Assemble muffins: Divide the batter evenly into a lined or greased muffin tin. Generously sprinkle the prepared crumb topping over each muffin, pressing slightly to help it adhere.
- Bake to perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean and the crumb topping is golden and crisp.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature to enjoy the best texture and flavor.
Notes
- Use freshly ground cinnamon and nutmeg for the best aroma and flavor.
- Spoon and level the flour when measuring to avoid dense muffins.
- Keep the crumb topping cold before baking for a crisp texture.
- Use an oven thermometer to monitor accurate baking temperature.
- Allow muffins to cool slightly to set the crumb topping and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin, crumb cake, muffins, plant-based, fall flavors, autumn spices, vegan baking, soft muffins, crumb topping
