Glazed Pumpkin Crumb Muffins
Prep time
Cook time
Total time
Moist and delicious pumpkin muffins full of healthy ingredients. These may be free of gluten, dairy, eggs, and refined sugars, but they're full of flavor!
Recipe type: Breakfast
Serves: 12
Pumpkin Muffins:
  • 1 cup brown rice flour*
  • ½ cup tapioca flour*
  • ½ cup gluten-free oat flour** (see notes below)
  • 2 tablespoons flax seed meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup pumpkin puree
  • ½ cup pure maple syrup
  • ⅓ cup melted coconut oil or olive oil
  • ¼ cup unsweetened, plain almond milk
Crumble Topping:
  • ½ cup gluten-free oats
  • ¼ cup sliced almonds or another nut
  • 3 tablespoons coconut sugar (brown sugar will work also)
  • 1.5 tablespoons cold vegan butter (regular butter or coconut oil will work also)
  • 2 tablespoons almond butter
  • 2 tablespoons pure maple syrup
  • 3-4 teaspoons unsweetened, plain almond milk
  1. Preheat oven 350 F. Line a muffin pan with paper liners or grease well.
To Make The Crumble:
  1. In a small bowl combine oats, almonds, and coconut sugar. Add the butter and use your fingers or a fork to cut the butter into the oat mixture until butter is thoroughly mixed in and mixture is crumbly. Set aside for later.
To Make The Muffins:
  1. In a large bowl mix together the dry ingredients: flour, flax seed, baking powder, baking soda, salt, and the spices. Add pumpkin, maple syrup, oil, and milk, mixing just until blended. Fill muffin liners two-thirds full and then sprinkle the oat crumble on top. Place in the middle rack of an oven and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
To Make The Glaze:
  1. Mix together the almond butter and maple syrup in a small bowl until combined. Mix in the almond milk a little at a time, until the consistency is thin enough to drizzle. A little more milk may be needed. Drizzle on top of the muffins after they have cooled.
*You can also use 2 cups of a gluten-free all-purpose flour blend instead of the rice, oat, and tapioca flours.
**To make oat flour you can grind old-fashioned oats in a food processor. You can use regular oats if you don't need them to be gluten-free.
Nutrition Information
Calories: 3464 Fat: 152g Saturated fat: 81g Unsaturated fat: 59g Trans fat: 1g Carbohydrates: 497g Sugar: 173g Sodium: 1894mg Fiber: 42g Protein: 55g Cholesterol: 46mg
Recipe by Wife Mama Foodie at