Vegan Pumpkin Chocolate Chip Crumb Muffins

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(4)

A Note from Feedfeed

Tis the season for everything pumpkin! These tender gooey chocolate chip muffins are made with olive oil and topped with a delicious sugary cinnamon pepita crumb. Skip the chocolate chips and swap in nuts or leave it plain. Enjoy these muffins for breakfast, as a snack or dessert!

 

 

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 8

Recipe Card

Crumb Topping

ingredients

  • 1/2 cup All-purpose four (or gluten-free flour)
  • 1/2 cup vegan butter, softened
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoons Kafe Hawaiji
  • 2 tablespoons pepitas

Method

  • Step 1

    In a small bowl mash all the ingredients together with a fork or your fingers until wet crumbling pieces form, making sure not to over mix. Set aside in the fridge until needed.

Muffins

ingredients

  • 1 cup All-purpose four (or gluten-free flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup plant based milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 cup vegan chocolate chips

  • Step 1

    Preheat the oven to 350°F. Line a muffin pan with 8 cupcake liners.

  • Step 2

    In a medium bowl whisk together the dry ingredients. Pour the wet ingredients over the dry and fold until combined.

  • Step 3

    Fold the chocolate chips into the batter. Pour or spoon the batter into the liners. Top with the crumb topping and bake for 35 minutes or until a toothpick comes out clean.