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
- 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
Neutral oil like canola for the lightest muffin possible, but feel free to use your favorite baking oil instead!
Measuring your ingredients with a scale for best results
Since cups volume measure (especially when weighing flour) is always inconsistent 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 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
Since cups volume measure (especially when weighing flour) is always inconsistent 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 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!