Don’t be fooled – these are not your average pumpkin spice muffins. If being vegan gluten-free pumpkin muffins wasn’t enough, these are pumpkin pie muffins. As much as they are muffins, they also have a custard-like consistency in the middle like pumpkin pie. Topped with pecan streusel and maple icing, you can’t go wrong with this perfect autumn treat. They’re also oil-free and refined sugar-free!
Vegan Gluten-Free Pumpkin Muffins
Makes 12 Muffins
- Streusel Topping
- ½ cup almond flour
- ½ cup oat flour
- ½ cup coconut sugar
- 1 tsp cinnamon
- Pinch of salt
- 5 tbsp cold butter
- ½ cup chopped pecans or walnuts
- ¾ cup brown rice flour*
- ¼ cup almond flour*
- ½ cup oat flour*
- ½ cup arrowroot*
- ¾ tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ cup coconut sugar
- 1 cup pumpkin puree
- ½ cup applesauce
- ½ – ¾ cup coconut milk
- 1 tbsp apple cider vinegar
- 6 tbsp coconut butter, melted
- 2 tbsp pure maple syrup
- 5-7 tbsp water
- To make the streusel topping: In a medium bowl, add almond flour, oat flour, coconut sugar, cinnamon, salt, cold butter, and nuts. Stir together until a crumbly mixture forms. Place in the refrigerator until ready for use.
- To make the muffins: Preheat oven to 350-degrees Fahrenheit. In a large bowl, stir together brown rice flour, almond flour, oat flour, arrowroot, xanthan gum, baking soda, baking powder, and pumpkin pie spice.
- In a separate bowl, whisk together coconut sugar, pumpkin puree, applesauce, coconut milk, and apple cider vinegar.
- Gently stir wet mixture into dry mixture, making sure not to over-mix.
- Add batter evenly to a lined 12-cup muffin tin, filling each cup about 2/3-3/4 full. Then sprinkle the streusel topping generously on each muffin.
- Bake in the oven for 25 minutes. Let cool for 15 minutes before removing muffins from the tin. Then tranfer to a cooling rack to cool completely.
- To make the icing: Meanwhile whisk together coconut butter, maple syrup in a small bowl. Add water as needed, one tablespoon at a time until it reaches desired consistency (as shown in photo).
- Once the muffins are completely cool, drizzle the icing over each muffin.
*You can replace the brown rice flour, almond flour, oat flour, and arrowroot blend with 2 cups of your gluten-free flour blend of choice.7