Oh my gourd! Yes, all puns aside, these Pumpkin Oat Crumble Muffins are OMG delicious! Moist and flavorful pumpkin, rich warm spices and and a buttery sweet oat crumble topping. Oh, and for added flair a maple glaze drizzled on top. It’s quite simply fall exemplified in each and every bite.
These Pumpkin Oat Crumble Muffins are so simple and easy to make. All you need is one large bowl, add all the ingredients, mix and bake. Completely delicious all on their own, but that Oat Crumble, that Oat Crumble takes it over the edge. I mean the muffin tops are the best part are they not? Now completely optional, but recommended, is the addition of the maple glaze. I mean if you are going to do it, do it, am I right!
These are the perfect Sunday baking project you were looking for this fall. There is one tiny issue. You may need some self-control to keep you from eating them all in one sitting. They really are that good. The great part, if you have self-control, is these pack up nicely for meal prep and will allow you to have a dozen days of breakfast. I’m on day 10 as we speak and not the least bit sick of them yet.
Can’t get enough pumpkin? Make sure to check out these other pumpkin recipes…
-Chocolate Chunk Pumpkin Cookies
Pumpkin Oat Crumble Muffins
Ingredients
- 1 1/2 cups pumpkin puree
- 3/4 cup cane sugar
- 1/2 cup vegan butter
- 1/2 cup plant based milk of choice, divided
- 1/2 tsp apple cider vinegar
- 1 tbsp pumpkin spice
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract
- 1 3/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
Oat Crumble
- 1 cup flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar sub cane sugar
- 2 tsp cinnamon
- 1/2 cup vegan butter, melted
Maple Glaze (optional)
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp plant based milk of choice
Instructions
- Preheat oven to 350° and line a muffin tin with baking cups, parchment paper or with a non-stick spray.
- In a small container combine the 1/4 cup of milk and the apple cider vinegar. Set aside for 5 minutes.
- In a large bowl cream together the pumpkin puree, sugar, vanilla, softened butter and the remaining 1/4 cup of milk.
- To the mixture add the flour, baking soda, baking powder, cinnamon and pumpkin spice. Stir until completely combined and no dry ingredients remain.
- Pour the batter into each muffin tin until it just reaches the top. Set aside.
- Prepare the oat crumble. To a bowl add the flour, sugar, cinnamon, melted butter and oats. Mix the a spoon or fork until a crumble mixture forms. Sprinkle a spoonful of the crumble on the top of each muffin.
- Place the muffin tray in the oven and bake for 28-30 minutes. Remove from the oven and let the muffins cool.
- If making the glaze, add all the ingredients in a small container and whisk until smooth. Add more powdered sugar or milk to reach your desired consistency. Drizzle the glaze over the muffins prior to serving.
