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!
- 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
- 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
- 3–4 teaspoons unsweetened, plain almond milk
- Preheat oven 350 F. Line a muffin pan with paper liners or grease well.
To Make The Crumble:
- 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:
- 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:
- 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.
- 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