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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

  • Author: Michael
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Pumpkin Crumb Cake Muffins are a cozy and moist treat bursting with warm spices and a luscious pumpkin base. Featuring a tender crumb and a crunchy cinnamon-spiced crumb topping, this easy-to-make recipe is perfect for breakfast or snacks any day. Made with simple, natural ingredients and plant-based substitutes, these muffins offer comforting textures and versatile flavor options you’ll love to bake again and again.

Ingredients

Scale

Topping

  • 1/2 cup natural brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon (natural)
  • 1 teaspoon natural gelling agent
  • 1/4 cup cold vegetable oil

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup fresh pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup non-dairy yogurt (plant-based)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare Your Topping: Combine natural brown sugar, flour, ground cinnamon (natural), and natural gelling agent with cold vegetable oil. Mix until crumbly and set aside to sprinkle over muffins later.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon (natural), ground nutmeg (natural), and salt to form the spiced base for the muffin batter.
  3. Combine Wet Ingredients: In another bowl, whisk fresh pumpkin puree, vegetable oil, non-dairy yogurt (plant-based), apple cider vinegar, vanilla extract (natural), and vegetarian Worcestershire sauce (natural) until smooth and well incorporated.
  4. Bring Wet and Dry Together: Gently fold the dry ingredients into the wet mixture, mixing just until combined to keep the batter light and airy. A few flour streaks are okay to avoid dense muffins.
  5. Fill Muffin Cups and Add Topping: Spoon the batter into a lined or greased muffin tin, filling each cup about two-thirds full. Generously sprinkle the crumb topping over each muffin to ensure a cinnamon crunch once baked.
  6. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and let muffins cool slightly before enjoying.

Notes

  • Measure flour precisely using the spoon-and-level method to avoid dense muffins.
  • Use fresh pumpkin puree for best flavor and moisture, or canned pumpkin puree without additives as a substitute.
  • Do not skip apple cider vinegar; it helps muffins rise beautifully.
  • Keep topping ingredients cold to create crisp, perfectly textured crumbs.
  • Allow muffins to cool to room temperature before storing to prevent sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin muffins, crumb cake, cinnamon topping, plant-based, vegan, gluten-free option, autumn recipe, breakfast, snack

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