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!
Print
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
Directions
- 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!