About the Recipe
Cozy fall flavor in every bite. These soft pumpkin coffee cake muffins are warmly spiced and topped with a buttery, golden streusel crumble- perfect with your morning coffee or as an afternoon treat. So good you won't be able to stop at just one.
Ingredients
Muffins
1 3/4 cups of Everyday Mix
1/2 cup of granulated sugar
1/2 cup light brown sugar
2 teaspoon of ground cinnamon
1 teaspoon pumpkin spice (store bought)
1 teaspoon of vanilla extract
1/2 (15 oz) can of pumkin puree (about 3/4 cup + 2 Tbsp)
3/4 cup plant milk
Crumb Topping
3/4 cup of flour (or mix if you don't have ant flour)
1/4 cup of packed light brown sugar (or dark sugar substitute)
1/4 cup of granulated sugar
1 teaspoon of pumpkin spice
1 teaspoon of vanilla extract
5 tablespoons of melted coconut oil or plant butter
Preparation
Step 1
Preheat oven to 350°F and line a 12-muffin pan with either oil or cupcake/muffin liners.
Step 2
Add the Mix, sugars, cinnamon, and pumpkin spice to a large bowl and mix until combined.
Step 3
Whisk together the vanilla extract, pumpkin puree, and plant-based milk in a medium bowl.
Step 4
Pour the wet ingredients into the dry ingredients and mix until everything is combined and there's no flour clumps. Be careful not to overmix.
Step 5
To make the crumb topping, mix together the flour (or Mix), sugars and pumpkin spice in a small bowl. Add the melted coconut oil or plant butter and vanilla and mix with a fork until small clumps begin to form.
Step 6
Fill the muffin cups about 3/4 way full, then sprinkle the crumbs on top.
Step 7
Bake the muffins in the preheated oven for around 25-30 minutes or until a toothpick/knife comes out clean. Remove the muffins and allow to cool completely on a cooling rack (around 10-15 minutes).