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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

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

Description

Pumpkin Crumb Cake Muffins are warm, moist, and packed with inviting autumn spices like cinnamon, nutmeg, and cloves. These tender muffins feature a crunchy crumb topping made with oat flour and plant-based butter, perfectly balancing sweet and spicy flavors. Ideal for cozy breakfasts or snacks, they combine the natural sweetness of pumpkin puree with a hint of umami from vegetarian Worcestershire sauce and a subtle tang from plant-based yogurt for a deeply satisfying bite.

Ingredients

Scale

Muffin Batter Ingredients

  • 1 ¾ cups all-purpose flour (or whole wheat flour for nuttier flavor, or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ cup plant-based dairy yogurt
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Crumb Topping Ingredients

  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ⅓ cup oat flour
  • 3 tablespoons cold plant-based butter, cut into small pieces
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the crumb topping: In a bowl, mix together brown sugar, cinnamon, oat flour, and natural gelling agent. Cut in the cold plant-based butter using a fork or pastry cutter until the mixture forms coarse crumbs. Set aside in the fridge to chill while you prepare the batter.
  2. Combine dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to create the flavorful dry base for the muffins.
  3. Mix wet ingredients: In a separate bowl, whisk pumpkin puree, plant-based yogurt, vegetable oil, brown sugar, vegetarian Worcestershire sauce, and vanilla extract until smooth and well combined.
  4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spatula until just combined, ensuring there are no patches of dry flour but avoiding overmixing to keep the muffins tender.
  5. Fill muffin tin and add topping: Divide the batter evenly among a lined or greased muffin tin. Sprinkle the chilled crumb topping generously over each muffin.
  6. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve: Let the muffins cool for at least 10 minutes in the pan before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Measure flour using the spoon-and-level method to avoid dense muffins.
  • Mix batter gently to maintain a tender crumb; do not overmix.
  • Use room temperature ingredients for smoother batter consistency.
  • Don’t skip the crumb topping as it adds essential texture and flavor.
  • Check muffins for doneness starting at 18 minutes to prevent overbaking.
  • 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: 180mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Pumpkin Muffins, Autumn Recipe, Crumb Topping, Plant-Based, Moist Muffins, Spiced Muffins, Gluten-Free Option

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