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Glazed Pumpkin Crumb Muffins

  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 12 1x


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!



Pumpkin Muffins:

  • 1 cup brown rice flour*
  • 1/2 cup tapioca flour*
  • 1/2 cup gluten-free oat flour** (see notes below)
  • 2 tablespoons flax seed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil or olive oil
  • 1/4 cup unsweetened, plain almond milk

Crumble Topping:

  • 1/2 cup gluten-free oats
  • 1/4 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
  • 34 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.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Breakfast


  • Calories: 3464
  • Sugar: 173g
  • Sodium: 1894mg
  • Fat: 152g
  • Saturated Fat: 81g
  • Unsaturated Fat: 59g
  • Trans Fat: 1g
  • Carbohydrates: 497g
  • Fiber: 42g
  • Protein: 55g
  • Cholesterol: 46mg