Pumpkin Crumble Muffins

Fluffy Pumpkin Muffin with Crumb Topping

My pumpkin coffee cake was by far one of my favorite and most popular recipes so I decided to create muffins as well. These turned out super fluffy, delicious, and make for a quick breakfast/snack/dessert.

If you love anything pumpkin, you will love these. There is the perfect amount of pumpkin flavor with the perfect amount of spice. The glaze takes it to the next level adding a little extra sweetness.

Vegan butter: you can use any vegan butter you prefer. If you aren’t vegan normal butter works as well. You can also use liquid oil.

Sugar: I used coconut sugar in mine. Any granulated sugar will work (white, brown, etc.) DO NOT use a liquid sweetener such as maple syrup it won’t turn out the same.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works as well.

Pumpkin pie spice: if you don’t have pumpkin pie spice you can just use a mix of cinnamon, nutmeg, ginger, and cloves. Add as much or as little of each as you want.

All-purpose flour: I haven’t tested any other flours. The closest thing I would recommend is a 1:1 gluten-free flour.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Oats

• Optional: powdered sugar

• Optional: cinnamon

Recipe:

Makes 6 muffins (double for a dozen)

Muffin:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

Crumble:

• ¼ cup softened butter

• ¼ cup sugar

• ½ cup rolled oats

• ¼ cup all-purpose flour

• Optional: 1 teaspoon cinnamon

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with liners or spray with cooking spray.

3.    In a small bowl melt your butter.

4.    Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk

5.    Stir well.

6.    Add in the baking powder, pumpkin pie spice, and all-purpose flour.

7.    Stir until a batter is formed.

8.    Transfer to cupcake pan and set aside.

9.    In a bowl melt add the softened butter and sugar. Combine well. Add in the oats, and all-purpose flour. If you’re using cinnamon add here as well. Stir until a crumble is formed.

10. Add an even amount of the crumble to each muffin.

11. Bake for 20-25 minutes or until a toothpick comes out clean.

12. Optional: drizzle with glaze. Just combine powdered sugar and nondairy milk. About 1 cup powdered sugar to 2-4 tablespoons nondairy milk depending on the consistency you want.

Allow to completely cool before eating. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!