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!
Or just follow the small batch recipe for one batch of muffins below

Cinnamon Pecan Coffeecake Filling is a must for me when I make these muffins

But of course you can leave that part out!

No affiliation with any products or companies linked below it is solely for visual reference

Notes for Success

Using portioning scoops for making muffins always ensures the perfect amount in each one

Measuring your ingredients with a scale for best results
Since cups volume measure (especially when weighing flour) is always inconsistent

Neutral oil like canola for the lightest muffin possible, but feel free to use your favorite baking oil instead!

Bulk Pumpkin Pie Spice in your pantry is a lifesaver in the fall!
If you do not make your own Pumpkin Pie Spices just use 1 teaspoon cinnamon, ¼ teaspoon ginger, ½ teaspoon nutmeg & a pinch of cloves instead!

Cinnamon Pecan Coffeecake Filling is optional and I use 1 Tbs per muffin
It is simply a mixture of 1/2 cup pecans, 1/3 cup brown sugar and 1 teaspoon cinnamon

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Total Time 32

Servings

Ingredients

¾ cup Light Brown Sugar (150g)
12 Tbs Vegetable Oil (180ml)
1 teaspoon Vanilla Extract (5ml)
¾ cup Canned Pumpkin (190g)
1 cup Plant Milk (237ml)
1 teaspoon Vinegar (5ml)
2¼ cup All Purpose Flour (280g)
2 teaspoon Pumpkin Pie Spice
½ teaspoon Salt
1 teaspoon Baking Powder
1 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
*For the cinnamon pecan filling be sure scoop just half the batter, add 1 Tbs filling then add the remaining batter on top THEN the streusel
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