Pumpkin Oat Crumble Muffins
Delicious & vegan pumpkin muffins for all your fall breakfast needs.
Servings: 12 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.
Notes
Pumpkin Puree: Make sure to use pumpkin puree not pumpkin pie filling, as they are two different products.
Dairy-free milk: Use your favorite type of plant based milk. Unsweetened works best, but if all you have is sweetened you may just want to reduce the amount of sugar used. Taste the batter to make sure.
Filling muffin tins: Most muffin recipes will state to fill the batter 3/4 of the way full. I like a large muffin top so I fill the batter to the top. This ensures a nice rise to the muffin top. It does spread a bit over the top of the tin and could require a little extra scrubbing but you get a better true muffin top.
Storage: Store muffins in an air-tight container for 1-2 days at room temperature or place in the refrigerator for up to 7 days and warms as needed when ready to eat.
Enjoy!