Easy grain free pumpkin crumb muffin recipe


When the leaves begin to fall from the trees, our thoughts turn to the epitome of harvest food: pumpkin spice. If you have more pumpkin puree than you know what to do with, why not warm up a chilly autumn evening with these pumpkin crumb muffins?

Pumpkin Crumb muffin
A savoury muffin redolent with pumpkin spices

Gluten free pumpkin crumb muffin recipe


  • Contains EGGS
  • Contains NUTS

Ingredients (muffin)

  • 280 grams millet flour
  • 3 grams baking soda
  • 7 grams baking powder
  • 5 grams fine salt
  • pinch of ground nutmeg
  • pinch of ground mace
  • pinch of allspice
  • 4 grams ground cinnamon
  • 147 grams coconut sugar
  • 2 eggs
  • 5 mL vanilla extract
  • 60 mL olive oil
  • 120 mL nut milk [cashew milk recipe]
  • 250 grams pumpkin puree

Ingredients (crumb topping)

  • pinch of fine salt
  • 30 mL olive oil
  • 28 grams almond flour
  • 57 grams coconut sugar


Preheat oven to 350 degrees F.

Sift together dry muffin ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add pumpkin puree, then mix until thoroughly combined.

Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.

Combine crumb topping ingredients. Sprinkle over the tops of the muffins.

Bake for 30 minutes. Makes 12 muffins.