Gluten Free Pumpkin Crumb Muffins are packed with pure pumpkin flavor and warming pumpkin spice. They are sweet and soft and finished with a crunchy crumb topping!
Bring it on! And today that means these irresistible muffins. They are packed with pure pumpkin flavor and warming pumpkin spice. They are sweet and soft and pumpkin perfect.
Topped with the best (optional) crumble for even more pumpkin spice flavor and an irresistible crunchy texture!
Reasons to love this recipe:
- They’re soft and moist and celebrate the flavors of Fall!
- Gluten free, and can easily be made vegan.
- Made with everyday ingredients! No need to source a dozen different GF flours.
Ingredients and substitutions:
- Pumpkin puree – check that it’s not pie filling before you buy. The cans look remarkably similar!
- Eggs – or use flax eggs to make it vegan. Each flax egg is 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Set it aside for 10 minutes to thicken before using.
- Maple syrup – or honey, or agave.
- Coconut sugar – or brown sugar.
- Coconut oil – vegan butter or regular butter work too!
- Baking powder
- Baking soda
- Pumpkin spice
- Almond flour – or almond meal
- Gluten free flour – We tested with Bob’s Red Mill Gluten Free 1 to 1 and it works beautifully!
How to make gluten free pumpkin muffins:
These pumpkin muffins have just four basic steps!
Mix the wet ingredients: Grab a large bowl and whisk together all the wet ingredients from pumpkin puree to coconut oil.
Mix the dry: Add in the remaining ingredients and stir until well combined.
Make the crumble: whisk together the remaining flour, sugar, and pie spice. Add in the rest of the coconut oil, solid, not melted, and pinch it into the flour with your fingers until crumbs form and the oil is evenly distributed.
Bake: Prep a muffin tin with nonstick oil spray or prep it with a cupcake liners. Spoon in the batter (it will be thick!) and sprinkle the crumbs on top. Bake until a toothpick inserted into the center comes out clean and the tops of the muffins are firm to the touch.
Can I make these muffins vegan?
You sure can! The only thing you will need to substitute are the eggs.
In place of the 2 eggs, mix 2 tablespoons of flax seed meal with 6 tablespoons warm water. Set aside for 10 minutes to thicken. Mix again to incorporate and add to the recipe as you would eggs.
Can I freeze pumpkin muffins?
These muffins freeze really well!
For longer storage, individually wrap slices, place them into a freezer bag, and store in the freezer for 1-3 months. Let them defrost, unwrapped, at room temperature before eating.
More gluten free muffin recipes to love!
- Gluten Free Blueberry Muffins
- Fudgy Gluten Free Chocolate Muffins
- Gluten Free Morning Glory Muffins – a reader favorite!
- GF Banana Oat Muffins
- Gluten Free Aussie Bites
Gluten Free Pumpkin Muffins are packed with pure pumpkin flavor and warming pumpkin spice. They are sweet and soft and finished with a crunchy crumb topping!
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- ½ cup coconut sugar
- 4 tablespoons melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons pumpkin spice
- 1 ½ cups almond flour – or almond meal
- 1 ½ cups gluten free flour – We tested with Bob’s Red Mill Gluten Free 1 to 1 and it works beautifully!
For the crumble topping:
- 2 tablespoons sugar
- ¼ cup gluten free flour
- ½ teaspoon pumpkin spice
- 2 tablespoons solid coconut oil
- Preheat the oven to 350 degrees. Prep a muffin pan with nonstick oil spray or muffin liners.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar and coconut oil.
- Stir in the almond flour, gluten free flour, pumpkin pie spice, baking powder, and baking soda until well combined.
- Spoon the batter into the prepared pan and set aside.
- In another medium bowl, whisk together the remaining flour, sugar, and pumpkin spice. Add in the coconut oil and use your fingers to pinch it into the flour until it is well combined and crumbly. Sprinkle the crumble over the tops of the muffins.
- Use a spatula to smooth out the top into an even layer. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5-10 minutes, then remove them from the pan and let cool completely on a wire rack before serving.
Use flax eggs to make it vegan. Each flax egg is 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Set it aside for 10 minutes to thicken before using.
You can swap the coconut sugar for brown sugar or cane sugar.
Vegan butter or regular butter both work in place of the coconut oil.
- Serving Size: 1 muffin
- Calories: 168
- Sugar: 16g
- Sodium: 138mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg
Keywords: pumpkin pie spice, crumble, maple syrup, coconut sugar, coconut oil, eggs, Fall