1 1⁄2 tbsp flax meal

4 tbsp water

1⁄4 ea ripe banana

3⁄4 cup organic pumpkin puree

1⁄3 cup coconut sugar

1⁄3 cup date sugar

1⁄4 cup honey – organic

1⁄4 cup extra virgin olive oil

1 tsp vanilla extract

1 1⁄2 tsp baking soda

1⁄4 tsp salt

2 tsp pumpkin pie spice blend

1⁄2 cup water

1⁄2 cup almond flour

3⁄4 cup rolled oats (not instant)

1 cup gluten free flour of your choice


Buttery Crumble Topping

3 tbsp date sugar

4 tbsp almond flour

2 tbsp slivered almonds

2 tbsp chopped sunflower seeds

1 1⁄4 tbsp nutiva butter flavor coconut oil

1 teaspoon pumpkin pie spice blend



  1. Preheat oven to 350ºF. Using cupcake papers, line a standard size muffin tin.
  2. In a small bowl mix the flax meal and 4 tablespoons of water. Set aside.
  3. In a medium sized mixing bowl add the banana. Using a fork, mash all before adding the next ingredients.
  4. Add pumpkin purée, coconut sugar, date sugar, honey, olive oil, and vanilla extract and mix well with a wooden spoon.
  5. Continue by adding the baking soda, salt, pumpkin pie spice, and water. Mix well and watch for lumps (sometimes the date sugar gets a bit lumpy). Smash the lumps and stir them into the batter.
  6. Add almond flour, rolled oats, and gluten free flour, and stir until combined.
  7. Divide batter evenly among 12 muffin tins, filling almost to the top
  8. Using the now empty flax bowl, add all of the ingredients for the buttery crumble topping. Pinch the contents of the bowl until you get a nice crumbly texture. If the Nutiva Buttery coconut oil gets too warm and the mixture doesn’t “crumble” place the topping bowl into the freezer for 2-3 minutes.
  9. Bake for 25-30 minutes. Rotate the pan 1/2 way through the baking time. The tops will darken in color.
  10. Allow the vegan pumpkin muffins to cool for a few minutes before removing from the pan and transferring them to a cooling rack.
  11. You may store cooled muffin in an airtight container for 4-5 days.  Keep refrigerated.