Hello October! I can’t believe it’s already October and officially pumpkin season, although I think that September counts as pumpkin season. 🙂 To celebrate it being officially October, I’m making these healthy pumpkin crumb muffins that are insane and one of my favorite muffin recipes to date! That’s saying a lot…I feel like I have a ton of favorite muffins, but this is up there in my top 3 favs.

Usually pumpkin crumb muffins are full of sugar and high in bad for you fats. This muffin is a lot healthier than you would find at the bakery or store, but definitely tastes just as good, or even better! They are vegan, gluten-free, refined sugar free, low in oil, and made with the best ingredients! They are simple, tender, perfectly sweet, pumpkiny, flavorful, and so comforting during this fall season! You can whip it up in ONE bowl and it tastes even better the next day, after the flavors have had time to meld together…although it is still VERY delicious warm out of the oven. It’s hard to just eat one muffin in one sitting. I hope your fall baking will include these muffins because they seriously are so amazing!

Ingredients

Muffins

2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
1 cup pumpkin puree
1/2 cup coconut sugar (or brown sugar)
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 cup unsweetened almond milk (or any non-dairy milk)
1/2 cup almond flour
3/4 cup rolled oats
1 1/2 cup oat flour (I just make mine in the blender)

Streusel

3 tbsp coconut sugar (or brown sugar)
3 tbsp almond flour
1.5 tbsp coconut oil, melted
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice

Instructions

Preheat oven to 350 degrees F. Grease or line a 12 cup muffin tin.
Make flax eggs in a large bowl. Set aside for 5 minutes to thicken. Add pumpkin, coconut sugar, maple syrup, coconut oil, and vanilla extract. Whisk until well combined.
Add the baking soda, baking powder, salt, cinnamon, pumpkin spice, and almond milk. Whisk until well combined.
Add the almond flour, oats, and oat flour. Using a spatula, stir until just combined.
Divide batter into the 12 muffin tins, I fill each cup pretty full to get big muffins.
Make streusel by combining all ingredients into the same bowl you had the batter in or in a small bowl. Generously top muffins with streusel.
Bake for 25-30 minutes. You want to bake until the tops are golden brown and a toothpick inserted in the middle comes out clean.
Let it cool in the muffin pan for 5 minutes. Then gently remove and place on a cooling rack to cool completely. Enjoy!
Store in an airtight container on the counter for 3 days.

Servings: 12

Author: valeria.chao

Healthy Pumpkin Crumb Muffins (vegan, gluten-free, refined sugar free)