Gluten Free Vegan Pumpkin Spiced Crumb Muffins

Nothing says fall like pumpkin spice! Full of warm and nutty flavors, this gluten-free/vegan delight is the perfect accompaniment for a nicely brewed cup of coffee or tea. Let the kiddies enjoy with a cup of nut or oat milk. Lord willing, everyone in the family enjoy’s this yummy treat for breakfast or a tasty afternoon snack!

muffin batter Ingredients

  • 2 tablespoon ground flax seed (add 3 tablespoon water for each tablespoon ground flax)

  • 1 cup pumpkin puree

  • 1/2 cup brown sugar

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground allspice

  • 1 teaspoon pumpkin spice

  • 1/2 teaspoon salt

  • 1/3 cup oil I used olive oil

  • 1 cup King Arthur gluten free flour

  • 1 cup oat flour (you can make your own oat flour by adding it to high speed blender until flour texture).

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

crumble topping Ingredients

  • 1/2 cup King Arthur gluten free flour

  • 1/2 oat flour

  • 1/2 cup coconut sugar

  • 1 tablespoon stevia

  • 1 teaspoon pumpkin spice

  • 1/2 teaspoon ground cinnamon

  • 5-6 tablespoon melted vegan butter


  • Mix all ingredients together.
  • Add more gluten free flour if too wet or more butter if too dry. You are looking for a crumble consistency.
  • Set aside for assembly.

Muffin + Assembly Directions

  • Preheat oven to 375 degrees.
  • Mix dry ingredients.
  • Mix wet ingredients together.
  • Combine dry ingredients with wet and mix thoroughly.
  • Add batter to muffin or cupcake pan.
  • Add the prepared crumbles on top, and bake for 20 minutes.
  • Remove from the oven and allow to cool. Enjoy!

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