Dairy-Free Pumpkin Crumb Cake Muffins

8 Muffins
33 min

Dairy-Free and Almost Refined-Sugar Free Pumpkin Crumb Cake Muffins. My first pumpkin recipe of the season! If you know me, you know I ONLY use Trader Joe’s canned pumpkin. It is super flavorful and has a deep orange color (unlike the light brown, bigger brands). Downside, it’s seasonal so you have to stock up on it if you want to use it all year. I used turbinado sugar in the topping to give it a little crunch, but if you want this completely refined-sugar free, just sub the coconut sugar. These are super pumpkin-y. If you’re a true pumpkin fan you will love these. Cheers to pumpkin season!

Dairy-Free Pumpkin Crumb Cake Muffins

Recipe details

  • 8  Muffins
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients

For the Muffin

  • 1 cup all-purpose flour
  • ½ cup coconut palm sugar
  • 1/2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup canned pumpkin
  • 1/2 cup coconut oil, melted
  • 1/4 cup oat or nut milk
  • 1 teaspoon vanilla extract

For the Topping

  • 1/4 cup all-purpose flour
  • 2 coconut palm sugar
  • 1 tablespoon turbinado sugar
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon plus one teaspoon coconut oil, melted

Instructions

For the Muffins

Preheat oven to 350ºF. Line a muffin tin with 8 liners.
In a medium bowl whisk together the flour, sugars, baking powder, baking soda, pumpkin pie spice and salt.
In a separate medium bowl, whisk together the egg, pumpkin, coconut oil, milk and vanilla.
Fold wet ingredients into dry ingredients just until the last bit of flour disappears.
Portion into 8 muffin liners. Crumble topping over each.
Bake for about 18 minutes or until a toothpick comes out with a few crumbs attached.
Let cool in pan for about 5 minutes then transfer to a cooling rack.

For the Topping

In a small bowl, mix together all topping ingredients.

Whisked Away
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