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