Pumpkin Apple Streusel Muffins (gluten-free & vegan)

An easy to make muffin that is not only healthy and allergen friendly (leave out the nuts if you’re nut-free) but healthy to boot! Grab that muffin pan and get baking. You know you want to! 😉

G/F Vegan Pumpkin Apple Streusel Muffins

  • Servings: 12 muffins
  • Print


· 2 Cups Bob’s Red Mill G/F 1 to 1 Baking Flour
· 1 tsp. salt
· 1 TBS baking powder
· 1 TBS pumpkin pie spice
· ¾ cup chopped walnuts (if desired)
· ½ to ¾ cup non-dairy milk
· 1 flax “egg” (1 TBS ground flaxseed combined with 3 TBS water)
· 1/3 cup pure maple syrup
· 1 TBS. no added sugar almond butter
· 1/3 cup softened coconut oil (or Earth Balance or your desired oil)
· 1 cup canned pumpkin
· 1 finely chopped apple + 1/3 cup unsweetened applesauce


2 TBS G/F flour mix, 1 TBS firm coconut oil, 3 TBS brown sugar and 1 tsp. cinnamon. Mix w/ fork or lightly with fingers.

  1. Preheat oven to 400 degrees and grease a 12 portion muffin pan with coconut oil (or your desired oil)
  2. In small bowl combine flour, salt, baking powder, pumpkin pie spice and nuts. Set aside.
  3. In large bowl mix together all remaining ingredients until well blended.
  4. Pour dry ingredients into wet ingredients and stir with a spoon just until completely blended. If it seems too dry, add more milk. DO NOT over-mix- you want a soft muffin with height.
  5. Spoon batter evenly into pan and top with streusel. Bake for 25 to 30 minutes. Remove from pan, cool on cooling rack and enjoy!

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