1-Bowl Pumpkin Muffins

My favorite Vegan Gluten-Free Pumpkin Cake inspired this recipe! This pumpkin bread is so moist, crumbly, and full of flavor that I couldn’t resist making it into muffins.

The crumb topping was inspired by my Vegan Banana Crumb Muffins recipe, one of my favorite muffin recipes.

I spent a lot of time perfecting the texture of the muffins’ interior, which is tender and crumbly. I also worked hard to add the right amount of sweetness and spice to the muffins. Mission accomplished.

I think the crumb topping is what makes these muffins. The perfect sweet, crispy finish is created by combining coconut oil with muscovado (or coconut sugar), pecans, and gluten-free wheat flour. Serious yum.

They would be the perfect snack to take along for school or work. These would make an excellent holiday gift or dessert to serve at a fall party. Since they are refined, sugar-free, gluten-free, and vegetarian, anyone can enjoy them.



  • 1 1/2 Tbsp flaxseed meal (to make flax eggs)
  • Use four tablespoons of water to make a flax egg
  • 2 Tbsp of mashed banana
  • 1/4 cup pureed pumpkin
  • Substitute organic brown sugar, coconut sugar, or 2/3 cup of muscovado* sugar (packaged).
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/4 teaspoon sea salt
  • 1 tsp cinnamon powder
  • 1 1/4 tsp pumpkin pie spice*
  • Half a cup of water
  • Almond meal (ground from raw almonds).
  • 1/4 cup rolled Oats (certified Gluten-free if needed)
  • 1 cup gluten-free flour blend*


  • Substitute organic brown sugar or organic cane sugar for the muscovado.
  • 3 1/2 Tbsp gluten-free flour blend
  • Pecans, walnuts, or pepitas roughly chopped, 2 Tbsp.
  • Coconut oil, 1 1/4 tbsp
  • 1 pinch each cinnamon + pumpkin pie spice


  • Preheat oven to 350 degrees F. (174 C). Lightly grease a standard muffin tin. (I will make nine or ten muffins as written in the original recipe // adjust for varying batch sizes). Dust with gluten-free powder and shake off excess.
  • Mix flaxseed meal with water in a large bowl. Let set for 5 minutes.
  • Add the bananas and mash them, leaving a little texture.
  • Add the pumpkin puree, muscovado, maple syrup, and olive oil and whisk for a minute.
  • Mix baking soda, cinnamon, salt, and pumpkin pie spice. Add more water and whisk again.
  • Stir until combined. Add the almond meal, oats, and gluten-free blend. The batter should be thick enough to scoop.
  • Divide batter evenly between 9-10 muffin pans (use the original recipe amount // adjust for batch size if necessary). Fill each muffin tin to the top (I love big muffins!) ).
  • Add crumble ingredients to your mixing bowl after rinsing it quickly. Mix ingredients with a fork or by hand until they resemble wet sand. Top muffins generously with streusel.
  • Bake for 27 to 32 minutes, or until the tops are golden and a knife or toothpick comes out clean. You should slightly overbake them rather than underbake them because the gluten-free blend of flour takes longer to cook through.
  • Allow to cool in the muffin pan for 5 minutes, then remove gently and let cool completely on an ice rack. Enjoy at room temperature or warm.
  • Store in a container with a lid at room temperature for 3-4 days, but best fresh. Freeze for longer-term storage.

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