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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: Jonathan
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian, Vegan Friendly, Gluten Free (if using gluten-free flour)

Description

Pumpkin Crumb Cake Muffins are soft, moist, and bursting with warm autumn flavors of cinnamon, nutmeg, ground ginger, and allspice. These comforting muffins feature a perfect balance of tender crumb and a buttery, crunchy topping made with plant-based butter and natural ingredients. Ideal for breakfast, snacks, or dessert, they offer cozy seasonal taste with simple pantry staples and customizable options.

Ingredients

Scale

Muffin Batter

  • 1 3/4 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1 cup pure pumpkin puree
  • 1/2 cup plant-based milk
  • 3/4 cup brown sugar
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 tsp natural vanilla extract
  • 1/3 cup plant-based butter, melted

Crumb Topping

  • 1/2 cup brown sugar
  • 1 tsp natural gelling agent
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold plant-based butter, cut into cubes

Instructions

  1. Prepare the Muffin Batter: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, allspice, and salt. In a separate bowl, combine pumpkin puree, plant-based milk, brown sugar, vegetarian Worcestershire sauce, apple cider vinegar, natural vanilla extract, and melted plant-based butter until smooth. Gently fold the wet mixture into the dry ingredients just until combined, being careful not to overmix to maintain tenderness.
  2. Make the Crumb Topping: In a small bowl, combine brown sugar, natural gelling agent, ground cinnamon, and cold plant-based butter cubes. Use your fingers or a pastry cutter to crumble the mixture until coarse crumbs form, which will bake to a crispy topping.
  3. Fill Muffin Cups and Add Crumb: Spoon the muffin batter evenly into a greased or lined muffin tin. Generously sprinkle the crumb topping evenly over each muffin, pressing lightly so it adheres well.
  4. 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 briefly in the pan before transferring to a wire rack to cool completely, which helps the crumb topping set.

Notes

  • Do not overmix the batter to keep muffins tender and fluffy.
  • Use freshly ground or recently opened spices for best aroma and flavor.
  • Keep plant-based butter cold when preparing the crumb topping to ensure crispness.
  • Use an oven thermometer to maintain accurate baking temperature to avoid dryness or undercooking.
  • Let muffins cool completely to prevent the crumb topping from sliding off.
  • 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: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin muffins, crumb cake, autumn spices, vegan muffins, plant-based, cozy recipe, gluten free option

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