GF Pumpkin Muffins


These are THE BEST pumpkin bread/ muffins I have ever had. The fact that they’re healthy seems hard to believe. They’re gooey , hearty and taste like fall (like how I avoided the M word?). They’re easy to make, too, and will last you all week. I love to have food like this prepared for a grab-n-go in the morning before running out to a class or work.


For the Muffins:

2 whole organic eggs

1/2 of a mashed, ripe banana

3/4 cup pumpkin puree (canned)

2/3 cup brown sugar

1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla extract

1/4 tsp sea salt

1/2 tsp cinnamon

1/2 cup water

1 1/2 tsp pumpkin pie spice

1/2 cup almond meal

3/4 cup gluten free rolled oats

1 cup oat flour blend

For the Crumble Topping:

2 tbsp brown sugar

3 tbsp oat flour blend

1 1/4 tbsp coconut oil

1 pinch of cinnamon + pumpkin pie spice



  • Preheat oven to 350 degrees and lightly grease a muffin pan with coconut oil spray.

  • Beat two eggs into mixing bowl. Add banana and mash/stir to combine together with egg mixture.

  • Add pumpkin purée, brown sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.

  • Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.

  • Add almond meal, gluten-free oats, and gluten-free oat flour blend and stir until just combined. The batter should be thick and scoopable.

  • Divide batter evenly among 9-10 muffin tins

  • Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with mixture.

  • Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.

  • Let cool for 5 minutes in muffin tin before setting on cooling rack.