Pumpkin Crumble Muffins

The second I hear the word crumble used in any recipe you can pretty much guarantee with 100% confidence that I’m already sold on the recipe and invested in making it. Like you’re telling me I’m supposed to see a crumble on a baked good and NOT eat the entire crumble part first?…

But pair a dreamy crumble with pumpkin and the absolute PERFECT texture?! All bets are off. Brb, hibernating inside of a big batch of these pumpkin crumble muffins all winter long.

In all honesty though, these muffins are my idea of perfection. The fluffy light inside is a must, and a simple & sweet crumble topping is also a vital part of the perfect muffin. They’re simple enough to be breakfast, but just sweet enough to also enjoy as an after dinner treat. A two for one?! YOU BET.

Pumpkin Crumble Muffins

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Dry Ingredients

• 3/4 cup All Purpose Flour

• 1/2 tsp Cinnamon

• 1/4 tsp Salt

• 1/4 tsp Baking Powder

• 1/4 tsp Baking Soda

• Wet Ingredients

• 1 egg

• 1/3 cup Pumpkin Purée

• 1/3 cup Coconut Sugar

• 1/4 cup Maple Syrup

• 1/4 cup Coconut Oil or Vegan Butter, melted & cooled

• Crumble

• 1/4 c All Purpose Flour

• 2.5 Tbsp Coconut Sugar

• 2 tbsp melted Vegan Butter

• 1/2 tsp Cinnamon

Directions

• Preheat oven to 350 degrees Fahrenheit and line or grease a muffin tin – set aside.
• Begin by making your crumble topping & set aside.
• Next, in a large bowl, mix together flour, cinnamon, salt, baking powder and baking soda. I like to sift these ingredients together to make for a finer mixture.
• In a separate bowl, mix together all wet ingredients; egg, pumpkin, coconut sugar & maple syrup, coconut oil or butter.
• Add your dry ingredients to the wet mixture and fold together until all ingredients are combined. Try not to over mix here, and instead gently fold to ensure a lighter, fluffier texture!
• Next, scoop muffin batter into each cup in the muffin tin.
• Generously sprinkle the crumble topping over the tops of the batter.
• Bake for 27-28 minutes. Then, let cool for 15 – 20 minutes and enjoy!

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂