Kicking off October with Pumpkin Crumb Muffins
An easy one bowl mix with everything you probably already have!
No egg replacers or obscure ingredients!
Just a can of pumpkin and all the spices!
Crispy, crunchy, buttery streusel topping is what sends these over the top!
Making the crumb topping in bulk and keeping it in my freezer for moments like this one makes life so much easier!
Feel free to follow the recipe for Bulk Streusel Topping here if you want a gigantic bag of it for your freezer!
Pumpkin Crumb Muffins
Easy one bowl mix up with no strange ingredients or egg replacers! Just a can of pumpkin & all the spices is what you need! Oh yeah & about 30 minutes!
Ingredients
- 1 cup Light Brown Sugar (205g)
- 10 Tbs Vegetable Oil (150ml)
- 1 teaspoon Vanilla Extract (5ml)
- 1 cup Canned Pumpkin (250g)
- 1¼ cup Plant Milk (300ml)
- 2 teaspoon Vinegar (10ml)
- 3 cup All Purpose Flour (375g)
- 1 Tbs Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 teaspoon Baking Soda
For the streusel:
- ¼ cup All Purpose Flour
- pinch Cinnamon
- 3 Tablespoons Light Brown Sugar
- 1½ Tablespoons COLD vegan butter
Instructions
- First prepare the streusel topping by combing the flour, brown sugar & cinnamon in a mixing bowl then add the cold diced vegan butter & mix just until it resembles coarse meal.
- Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas then freeze while you prepare the muffin batter
- Now start preheating the oven to 400℉ & line your cupcake pan with paper liners
- Combine light brown sugar, pumpkin, oil, plant milk and the vanilla extract in a large bowl & whisk to distribute evenly.
- Sift together the flour with the baking soda, baking powder, salt and the spices & add it to the sugar/pumpkin mixture in the bowl. Whisk smooth
- Fill paper lined cupcake molds with batter 3/4 full then top each one with 1 heaping Tbs of the streusel topping
- Bake in a preheated 400°F and bake for 10 minutes then turn the oven down to 350℉ and bake for another 8-10 minutes or until they are springy to the touch when you gently press the centers (Or if you prefer the toothpick test no raw batter, but moist crumbs)
Notes
Storage Keep the pumpkin muffins at room temperature in an airtight container for up to 4 days.
For longer storage refrigerate wrapped well for up to 1 week or freeze for up to 1 month
Tried this recipe?Let us know how it was!
Toooo many ingredients
Gretchen, thanks for another yummie recipe (I’ll whip it up tomorrow but I am already sure it is yummie because everything you do is!!) – I just have a tiny question. I am not sure what you mean when you say “solid pumpkin” – I would use Hokkaido which I bake in the oven, but it still has fluid afterwards, should I drain it? Sorry, English is not my first language so expressions like this leave me kind of blank 😉
HI! thanks! Sorry about that, its just pumpkin puree, for some reason the can says “solid pumpkin”
thanks 🙂
This. was. incredibly. delicious. Worked out well with my undrained Hokkaido 😉
I will try a version where I swap the flour for ground filbert to try and create flat German Gingerbread rounds. I am really excited, I am sure the taste will be great.