Indulge in the cozy flavors of fall with these delectable Vegan Pumpkin Muffins featuring a delightful crumb topping. These moist and perfectly spiced muffins are a delightful treat for breakfast, brunch, or a comforting snack.
Why You’ll Love It:
- Fall Delight: Savor the essence of autumn with every bite.
- Simple Preparation: Easy-to-follow steps for baking success.
- Luscious Crumb Topping: Adds a sweet, textured finish.
- Vegan & Dairy-Free: Ideal for plant-based and lactose-intolerant individuals.
- Great Anytime: Perfect for breakfast on the go or leisurely afternoon tea.
Ingredients:
For the Wet Ingredients:
- 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 cup (190g) packed light brown sugar, granulated sugar, or coconut sugar
- ½ cup (125g) neutral flavored oil
- ¾ cup (190g) dairy-free milk
- 1 teaspoon vanilla extract (optional)
For the Dry Ingredients:
- 3 cups (375g) all-purpose plain flour, spooned and leveled (note 1)
- 4 teaspoons pumpkin pie spice (see note 2 for homemade blend)
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt (optional)
For the Crumb Topping:
- ½ cup (65g) all-purpose plain flour
- ¼ cup (30g) raw pumpkin seeds (or replace with 1-2 tablespoons (8-15g) extra flour)
- 3 tablespoons (45g) vegan butter or coconut oil, melted and cooled
- 2 tablespoons (25g) packed brown sugar, granulated sugar, or coconut sugar
- ½ teaspoon pumpkin pie spice or ground cinnamon
Instructions:
Preparing Your Vegan Pumpkin Muffins:
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with liners. If using paper liners, consider spraying or brushing them with oil.
- In a large mixing bowl, whisk together the wet ingredients until thoroughly combined. Add the dry ingredients to the wet batter, mixing until no large lumps remain. Be cautious not to overmix the batter.
- Use an ice cream scoop or a spoon to evenly distribute the batter into your muffin pan (refer to reference images above). Fill each cup nearly to the top.
Creating the Crumb Topping: 4. In the same bowl used for the batter (to minimize dirty dishes), combine all the ingredients for your crumb topping. Use a spoon or your fingertips to mix until the mixture becomes flaky and crumbly.
- Generously sprinkle the crumb topping over each muffin.
Baking and Storing Your Muffins: 6. Bake the muffins for 25-28 minutes or until a toothpick inserted into a muffin comes out completely clean.
- Allow the muffins to cool in the muffin pan for about 10 minutes or until they are cool enough to handle. Then, transfer them to a wire rack to cool further.
- Enjoy these delectable muffins while warm or at room temperature. They are delightful on their own or with a smear of vegan butter.
Experience the warmth and comfort of fall with these Vegan Pumpkin Muffins, complete with a delectable crumb topping. Perfect for cozy moments or anytime indulgence!
