Small-batch Crumb Cake Muffins

4.80 from 5 votes

Small-batch Crumb Cake Muffins

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: crumb cake, crumb topping, easy recipes, fall baking, gluten-free, low sugar, muffins, plant-based, pumpkin, pumpkin bread, pumpkin cake, pumpkin spice, small-batch, vegan

Servings: muffins

Calories: 181kcal

Equipment

Muffin pan

Ingredients

1/4 cup pumpkin puree, applesauce or mashed banana (60 g)
3 tbsp any nut/seed butter (48 g) sub oil or yogurt
3 tbsp maple syrup (63 g) sub sugar-free
3 tbsp (nut) milk or water (45 g) I used unsweetened almond milk
1/4 tsp vanilla extract
3/4 cup flour (90 g) gf all purpose if desired
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon

Crumb topping

2 tbsp flour (15 g) gf if desired
2 tbsp sugar (24 g) brown/coconut sugar works best
1 tbsp (plant) butter, melted (14 g) sub coconut oil
pinch of cinnamon
2 tbsp (optional) chopped pecans/nuts (15 g)

Instructions

To make the crumb topping, mix sugar, cinnamon and flour, then pour in melted butter, stir to combine, chill in the refrigerator.
Preheat oven to 350F and grease or line a muffin pan with liners.
In a medium bowl whisk together pumpkin, maple, nut/seed butter, milk/water, vanilla.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and fold into the wet mixture (do not overmix).
Fold in mix-ins (optional) and transfer to muffin pan. Sprinkle with crumb topping.
Bake 20-25 minutes until centers are done, cool slightly and enjoy!!

Notes

The recipe will make 6 tall and 8 snack-sized muffins. The snack-sized ones absolutely hit the spot as dessert! Nutrition info is based on 6 tall muffins.
To make a quick icing, mix 1 tbsp powdered sugar and 1 tsp maple syrup and drizzle on the cooled muffins.

Nutrition