Description
These vegan chocolate chip pumpkin muffins with crumble topping are the ultimate autumn bake! They are soft, moist, and warmly spiced with golden, buttery crumbles. You only need simple pantry staples and no eggs or dairy, these muffins are perfect for cosy mornings, afternoon snacks, or even dessert.
Ingredients
For the muffins
- 2 & 1/2 cups (270g) plain flour
- 1 cup (190g) caster sugar
- Heaping 1/2 cup (140ml) soy milk
- Heaping 1/4 cup (70ml) vegetable oil
- 1/2 cup (140g) pumpkin puree
- 1 cup (150g) vegan chocolate chips
- 1 tbsp apple cider vinegar
- 2 tbsp cornflour
- 2 tsp pumpkin spices
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
For the crumble
- 1/2 cup (60g) plain flour
- 1/8c cup (25g) caster sugar
- 2 & 1/2 tbsp (37g) melted vegan butter
- 1/2 tsp vanilla extract
- pinch of salt
Some pumpkin seeds for topping
Instructions
- To make the crumble topping, combine the plain flour, caster sugar, melted vegan butter, salt, and vanilla extract in a bowl until it resembles wet sand, then set aside in the fridge.
- Mix soy milk and apple cider vinegar together and set aside for a few minutes to make vegan buttermilk.
- Mix the plain flour, caster sugar, cornflour, baking powder, baking soda, and pumpkin spice in a large bowl using a whisk.
- In a separate bowl or jug, whisk together the buttermilk, vegetable oil, melted vegan butter, vanilla extract, and pumpkin puree until silky smooth and well combined.
- Pour the wet ingredients into the dry mixture and gently fold together with a silicone spatula until just combined.
- Fold the chocolate chips or chunks into the batter carefully without overmixing.
- Spoon the batter into muffin cups using an ice cream scoop.
- Sprinkle the crumble topping, extra chocolate chips, and some pumpkin seeds.
- Bake the muffins for 23 to 25 mins until golden brown and risen. A toothpick inserted into the centre should come out clean with just a few moist crumbs.
- Allow to cool on a wire rack and enjoy!
Notes
For medium-sized muffins, fill the cups about a third, and for big ones, fill to the top.
Ensure to mix the wet ingredients very well so that everything blends smoothly for an even batter.
If your pumpkin puree is watery, pat it with kitchen paper or reduce it slightly by cooking it in a pan until it thickens.
If you have time, a short resting time (around 30 minutes) before baking the muffins allows the gluten to relax and the leavening agents to activate. It gives your muffins a taller rise.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking