Crumble top pumpkin muffins


Somehow, I’m already exhausted from this VeganMoFo business. And I’m only on day three. WAH. Could it possibly be because I wrote, made and photographed nearly twenty recipes over the course of two weeks? Probably. But that wasn’t even the hard part. The hard part was trying to come up with twenty pumpkin recipes. I mean, that kept me up at night. It also gave me really strange nightmares. About killer pumpkins. But since you don’t want to hear about the things that plague my subconscious while I’m catching the zzz’s, let’s get on with these giant ass muffins. Which – I have to warn you – do have the ability to give you a giant ass. So you should probably split one with your best friend. Or your dog. Or the stranger sitting next to you on the bus. Anyone who can save you from the destruction these muffins may cause to your rear end. Trust me, you’ll thank me later.

1/2 c. vegan butter, melted
3/4 c. cane sugar
1 tbsp unsulphured molasses
2 tsp pure vanilla extract
6 tbsp soft silken tofu
1/2 c. pumpkin puree
2 tsp pumpkin pie spice
3/4 tsp salt
1 tsp baking soda
1/2 c. soy cream
2 c. whole wheat flour
1/2 c. almond meal
Crumble topping
3 tbsp vegan butter
1/4 c. brown sugar
6 tbsp unbleached flour
2 tsp ground cinnamon
1/2 vanilla bean
, split and scraped
Pinch of salt

Preheat oven to 375˚F. Line a 6 cup jumbo muffin pan with paper liners; set aside. In a large bowl, whisk together the butter, sugar, molasses and vanilla extract. Stir in the tofu, pumpkin puree, pumpkin pie spice, baking soda and salt. Whisk in the soy cream and flour, alternately. Stir in the almond meal. Divide batter between muffin cups (which you will fill about 1/4″ from the top) and set aside.
In a small bowl, cut the butter into the flour, sugar, cinnamon, vanilla bean and salt until the mixture resembles coarse meal with a few larger clumps. Divide evenly between muffins. Bake at 375˚F for 30-35 minutes. Transfer to a cooling rack then store in an air-tight container.

Yield: 6 jumbo muffins


  • Reply Isobelle 5 October 2011 at 5:55 PM

    These look insanely good! They would be too hard to share. No matter what the consequences.

  • Reply Maggie Muggins 5 October 2011 at 10:07 PM

    Totally worth the imminent destruction of my ass.

  • Reply 5 October 2011 at 10:19 PM

    Woah! Those muffins look ridiculous!

  • Reply mollyjade 5 October 2011 at 10:28 PM

    Oh, I love anything with a crumble top. These looks delicious.

  • Reply Kelly Klepfer 5 October 2011 at 11:35 PM

    Oh Yum. A month of pumpkin Veg recipes. Oh MY! I will be frequently dropping by for a drool.

  • Reply Alicia 6 October 2011 at 12:55 AM

    Yes please to crumble-top muffins! I wish I was munching on one right now. And then I would go do some intense cardio, but it would be totally worth it.

  • Reply Brandi {not your average ordinary} 6 October 2011 at 1:35 PM

    I let out a little yelp of joy the moment I saw these. And vegan too? Double bonus. Making these very soon.

  • Reply B.A.D. 9 October 2011 at 12:32 PM

    Crumble-top muffins?! Man I wish I had one of those right now to go with my tea.

  • Reply Cara 1 November 2011 at 10:58 PM

    I’m making these on Saturday. Let’s cross our fingers that they turn out as good as yours! :)

  • Reply Pink-Vegan 6 December 2012 at 11:55 AM

    These look SOOOO good….I need to make these !!!!

  • Reply Friday Delights: Pumpkin Spice Muffins | in my green boots 21 June 2013 at 4:42 AM

    […] Africa, my taste buds were calling. Below is a recipe for Pumpkin Spice Muffins that I adapted from Oh Ladycakes‘. These muffins are seriously one of the best things to ever come out of my kitchen, they […]

  • Reply Francis 26 May 2014 at 3:44 PM

    What could be used as an alternative to the almond meal? These sounds awesome but my boyfriend is allergic to nuts…Would these still be possible to make?

    • Reply Ashlae 27 May 2014 at 12:13 PM

      Hi Francis –

      Any nut meal could be subbed in place of the almond. Enjoy!

  • Reply Vanessa 2 February 2015 at 8:27 PM

    These look really good! What could i use to substitute the silken tofu? Thank you for sharing.

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