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Pumpkin Muffins

Soft and tender pumpkin muffins with a cinnamon crumble and maple drizzle
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

Wet
  • 1 cup pumpkin puree
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup dairy free mylk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
Dry
  • 2 cups plain flour (spooned and levelled)
  • 1 tbsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
Crumble
  • 6 tbsp plain flour
  • 5 tbsp light brown sugar
  • 1 tsp cinnamon
  • 3 tbsp dairy free butter (cold, from the fridge)
Maple drizzle
  • 1/2 cup icing sugar
  • 3-4 tbsp maple syrup
Optional
  • 1/4 cup pumpkin seeds

Method
 

  1. Preheat oven to 180•c and line a muffin tin with liners.
    2. For taller muffins, consider baking these in two batches. Fill your muffin tin with 6 liners, spaced apart so that they can have more room to rise. When baked, remove and add another 4 liners to bake the remaining batter.
  2. Prepare the cinnamon crumble by adding all crumble ingredients to a small bowl and mixing together with your fingers or a knife until a fine crumble has formed. Set aside.
  3. Now to make the muffins. Add all wet ingredients to a large bowl and whisk together until smooth. Pour in the dry ingredients and fold through until just combined, it's okay if a few lumps of flour remain.
  4. Scoop the muffin batter into your prepared tin and sprinkle about a tbsp of crumble over each muffin. Bake for 24-26 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack.
  5. While the muffins are cooling, prepare your icing by mixing icing sugar and maple syrup in a small bowl. Once the muffins have totally cooled, drizzle over the icing and top with a few pumpkin seeds.