Vegan Pumpkin Spice Muffins with Crumble Topping

Delight in the warm flavors of autumn with these vegan pumpkin spice muffins topped with a crunchy crumble. Perfect for breakfast or a snack!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• For the crumble topping:
• 1/4 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp vegan butter, cold
• 1/4 tsp ground cinnamon

Instructions:

Preheat your oven to 375F 190C

In a large mixing bowl, combine the pumpkin puree, brown sugar, maple syrup, almond milk, melted coconut oil, and vanilla extract

Mix well

In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix

Line a muffin tin with liners and fill each cup about 3/4 full with the muffin batter

To make the crumble topping, combine the flour, brown sugar, vegan butter, and cinnamon in a small bowl

Use a fork or your fingers to mix until crumbly

Sprinkle the crumble topping evenly over the muffin batter in each cup

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy these vegan pumpkin spice muffins as a delicious fall treat!