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These Gluten Free Pumpkin Crunch Muffins are easy to make and so delicious!

Gluten Free Pumpkin Crunch Muffins

  • Author: Kelsey
  • Yield: 12 1x


These Gluten Free Pumpkin Crunch Muffins are easy to make and so delicious!




  • 1 cup pumpkin
  • 3 eggs
  • ¼ cup cashew or almond butter*
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 2 cups oat flour
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. Salt



  • ¼ cup oat flour
  • 1/4 cup coconut sugar
  • 3 tbsp. melted coconut oil
  • 1 tsp pumpkin pie spice
  • ¼ cup finely chopped pecans*


  • Preheat oven to 350 degrees.
  • In a large bowl combine pumpkin, eggs, nut butter, coconut sugar and vanilla extract and stir to combine.
  • Then add in the 2 cups of oat flour, 1 tablespoon of pumpkin pie spice, cinnamon, baking powder, baking soda and salt and stir until combined.
  • In a separate small bowl combine the topping ingredients and stir to combine.
  • Line a muffin pan with paper liners and divide the batter between 12 cups.
  • Sprinkle a little of the topping over each muffin and bake for 20 minutes.


  • *To make these nut free, replace the nut butter with 3 tablespoons of refined coconut oil
  • * If you leave out the pecans from the topping, reduced the coconut oil in the topping to 2 tablespoons.