Vegan Pumpkin Muffins With a Twist - Delicious Crumble Topping!

This has been a long time since I baked any muffins! So it was just right to create a recipe that is vegan and that is using my leftover pumpkin supply. Have you seen my pumpkin on Instagram yet?

This recipe as most of my recipes is easy and quick to put together. It is using basic ingredients that I believe most people have in their pantry. And those muffins are soft and cakey and full of pumpkin spice seasoning. This recipe is sure to be a crowd-pleaser this Halloween.

• These muffins are infused with lemon (juice and zest), cinnamon, cardamom, and nutmeg – all the pumpkin spice flavors and vanilla. Now that is a lot of flavor if you ask me!
• There are only a couple of steps to this recipe, and it won’t take you more than an hour to complete them. And like I said I almost guarantee that you already have the majority of the necessary ingredients in your pantry.
• These muffins are perfect for meal prep! Make a batch ahead of time and you have a snack for days ahead.
• You can change the spices if you don’t like some of them. You don’t like pumpkin spice? It’s not a problem – leave that part out! and add maybe a cinnamon! You can also add raisins here.

oat flour – Besides adding nutritional value to those muffins, oat flour makes them hearty and filling

plain spelt white flour – lightens up the batter.

coconut sugar – You can substitute with regular sugar or sweetener but coconut sugar adds a nice caramel flavor to the muffins.

plant milk – any plant mill will do.

oil – My go-to is usually olive oil but coconut oil, or vegan butter also works well.

ACV – To help the muffins rise.

lemon juice and zest – To activate the baking soda in the baking powder, make your muffins nice and tall!

flaxseed – a nice nutritional add-on but also a great binder 😁

pumpkin spice and cinnamon – fantastic flavor booster!

baking powder, baking soda– To help the muffins rise. Together with lemon, it will create a very bubbly batter.

salt – I like to use sea salt in these muffins.

Preheat the Oven: Preheat your oven to 190°C. Line your muffin tins with parchment paper.

• Prepare the Crumble:

In a blender, combine all the crumble ingredients (plain flour, sugar, and sunflower oil or coconut oil).

• Combine Dry Ingredients:

In a separate mixing bowl, add all the dry ingredients for the muffins (flour, coconut sugar, baking powder, baking soda, salt, and pumpkin spice mix).

• Blend the Wet Ingredients:

  
  

In the blender, add all the wet ingredients (plant milk, pumpkin puree, lemon juice, apple cider vinegar, flaxseed, olive oil, and lemon zest).

• Mix Wet and Dry Ingredients:

Pour the blended wet ingredients into the bowl with the dry ingredients.

• Fill the Muffin Tins:

Use an ice cream scoop or a spoon to scoop the muffin batter into the prepared muffin tins. This ensures even distribution.

• Add Crumble Topping:

Sprinkle the prepared crumble topping over each muffin.

• Bake the Muffins:

Place the muffin tins in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the muffins comes out clean.

• Cool and Serve:

Once the muffins are baked, allow them to rest in the muffin tins for 5 minutes before transferring them to a cooling rack.

Store the muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week.

To reheat refrigerated muffins, simply microwave them for about 10-15 seconds per muffin or until they are warm.

– If you don’t have pumpkin spice mix on hand, you can make your own by combining ground cinnamon, nutmeg, cloves, and ginger in equal parts.

DO NOT OVERMIX THE BATTER. If you over-mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.

Chocolate protein pancakes

Lemon tartlets!

Nutty apple pie

SINGLE SERVING cinnamon roll

Can I substitute the plant milk with regular dairy milk?

Yes, you can substitute plant milk with regular dairy milk if you don’t have dietary restrictions.

What can I use instead of coconut sugar?

You can use brown sugar or another granulated sweetener of your choice as a substitute for coconut sugar.

Is there a gluten-free version of this vegan pumpkin muffins?

You can make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular flour. Also, ensure that your oats and baking powder are certified gluten-free.I have not tried this myself;f but if you don’t please let me know in the comments below!

Can I omit the crumble topping?

Yes, you can omit the crumble topping if you prefer a simpler muffin…. but would you really want to ??

How can I make my muffins fluffier?

To make your muffins fluffier, ensure you don’t overmix the batter. Mixing just until the ingredients are combined will help achieve a lighter texture.

OK NOW….. let’s get started!

If you try this recipe for Vegan pumpkin muffins with a strussel, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

IF YOU HAVE PINTEREST YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️