Pumpkin Crumble Muffins | Vegan


If you love pumpkin bread you will love these pumpkin crumble muffins! Topped with a sugary crumble and filled with chocolate chips, spices and a hint of coffee, these are the ultimate comfort dessert, perfect for autumn!


Makes 12

You will need:

- 3/4 cup pumpkin purée
- 1 cup soy milk (or other dairy-free milk)
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flax seeds with 3 tbsp water)
- 2 shots of espresso
- 1 1/2 cups self-raising flour
- 1 cup caster sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking powder
- 200g chocolate chips

For the crumble:

- 1/2 cup plain flour
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 5 tbsp butter


1. Preheat the oven to 180C and line a muffin tin with 12 cases.
2. In a large bowl, combine the pumpkin purée with the soy milk, vanilla, flax egg and espresso.
3. Add the self-raising flour, caster sugar, spices and baking powder. Mix until smooth.
4. Fold the chocolate chips into the mixture.
5. Divide the mixture between the cases.
6. In a separate bowl combine the plain flour, caster sugar and brown sugar. Add the butter and use your fingers to massage the mixture to create a fine crumb.
7. Add the crumble mixture on top of each muffin before placing the baking tray in the oven for 25 minutes or until a skewer poked through the middle comes out clean.
8. Allow to cool completely before enjoying.

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