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.
Ingredients
MUFFINS
- 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*
CRUMBLE TOP Optional
- 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
Instructions
- 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.
