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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Pumpkin Crumb Cake Muffins offer a moist and tender crumb enriched with pumpkin puree and warm fall spices. Topped with a crunchy, buttery natural gelling agent crumb, these muffins make a perfect cozy breakfast or snack throughout the season. Made with wholesome ingredients and plant-based alternatives, they bring delightful texture and flavor with every bite.

Ingredients

Scale

Muffin Batter

  • 1 cup pumpkin puree
  • 1 cup plant-based milk (such as oat or almond milk)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1/3 cup plant-based butter, melted
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup natural brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (natural flavoring)
  • 1/2 teaspoon ground nutmeg (natural flavoring)
  • 1/4 teaspoon ground cloves (natural flavoring)
  • 1/4 teaspoon salt

Crumb Topping

  • 1/4 cup plant-based butter, cold
  • 1/4 cup natural brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the crumb topping: In a small bowl, combine cold plant-based butter, natural brown sugar, flour, and natural gelling agent. Mix until coarse crumbs form. Place the bowl in the refrigerator to keep the topping chilled and crumbly while preparing the batter.
  2. Mix dry ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, natural brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices and leavening agents.
  3. Combine wet ingredients: In a separate bowl, beat together pumpkin puree, plant-based milk, apple cider vinegar (natural), vegetarian Worcestershire sauce, and melted plant-based butter until smooth. This mixture adds moisture and helps tenderize the muffins.
  4. Incorporate wet and dry mixtures: Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula just until combined. Avoid overmixing to maintain a thick and creamy batter texture.
  5. Fill muffin tin and add topping: Evenly distribute the batter into a lined or lightly greased muffin pan. Generously sprinkle the chilled crumb topping over each muffin and press lightly to help it adhere.
  6. Bake to golden perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until a toothpick inserted in the center comes out clean and the crumb topping is set and golden brown.

Notes

  • Measure flour properly using the spoon-and-level method to avoid dense muffins.
  • Fold batter gently to prevent tough muffins and maintain tenderness.
  • Keep crumb topping chilled before baking to keep its crunchiness.
  • Use freshly ground spices for maximum aroma and warmth.
  • Ensure wet ingredients are at room temperature for even mixing and a fluffier texture.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • 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 muffin, crumb topping, fall recipe, plant-based, vegetarian, breakfast muffin, seasonal spice

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