The Best Pumpkin Muffin Recipe (gluten-free)
Fluffy and tender vegan pumpkin muffins topped with cinnamon streusel crumble. This healthy pumpkin muffin recipe is not only vegan but gluten free, dairy free and egg free so the whole family can enjoy!
Servings: 12 muffins
Calories: 198kcal
Equipment
- Mixing bowls
- whisk
- muffin tin
- muffin liners
Ingredients
crumble topping
- ¼ cup gluten-free all purpose baking flour measure for measure
- ¼ cup organic brown sugar
- 2 tbsp vegan butter room temperature
- ½ tsp cinnamon
pumpkin muffins
- 2 cups gluten-free all purpose baking flour measure for measure
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 ¼ cup pumpkin puree
- ⅓ cup maple syrup
- ½ cup vegan butter melted and cooled
- ½ cup almond milk
- 1 tsp vanilla extract
Instructions
- First start by preparing the crumble. Use a fork to combine all the crumble ingredients until a mixture that resembles crumbly wet sand forms.
- Next, preheat the oven to 400 F° and prepare a muffin tin with 12 liners. In a large mixing bowl, stir together they dry ingredients. In another bowl, whisk together the wet ingredients and then add the wet ingredients to the dry and stir until a batter forms.
- The pumpkin muffin batter will be thick. Spoon the batter into the liners. Top with crumble and bake for 20 minutes. Let cool and serve.
Notes
Once the muffins have cooled completely, you can store them in an airtight container at room temperature for 3 days or freeze for up to 3 months.