Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Gluten Free Pumpkin Crunch Muffins are easy to make and so delicious!

Gluten Free Pumpkin Crunch Muffins


  • Author: Kelsey
  • Yield: 12 1x

Description

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


Ingredients

Scale

Muffins:

  • 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

 

Topping:

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

Instructions

  • 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.

Notes

  • *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.