Pumpkin Pie Muffins with Pecan Streusel (Gluten-Free)

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

Ingredients

• 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
• Muffins
  • 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
• Icing
  • 6 tbsp coconut butter, melted
  • 2 tbsp pure maple syrup
  • 5-7 tbsp water

Directions

1. 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.
2. 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.
3. In a separate bowl, whisk together coconut sugar, pumpkin puree, applesauce, coconut milk, and apple cider vinegar.
4. Gently stir wet mixture into dry mixture, making sure not to over-mix.
5. 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.
6. 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.
7. 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).
8. Once the muffins are completely cool, drizzle the icing over each muffin.

Notes:

*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.

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