A muffin tin of pumpkin pie muffins with crumb topping
November 1, 2024 · 4 min read

Pumpkin Pie Muffin

Pumpkin pie meets banana-based muffin: flax-egg binding, oat-flour base, pumpkin pie spice filling, and a brown sugar crumb top.

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Sure, pumpkin pie is the classic, but our Pumpkin Pie Muffin levels it up by adding high-fiber, protein-rich muffin goodness to the mix. These little gems are made with flax to replace the eggs, adding moisture, binding power, and a boost of omegas (hello, superfood!). Our muffin base is loaded with bananas, providing natural sweetness, potassium, and fiber — perfect for that soft, moist crumb.

A single pumpkin pie muffin split open showing the pumpkin filling and crumb topping

Pumpkin Pie Muffin

Prep time

20 min

Bake time

25-30 min

Hands breaking open a pumpkin pie muffin to reveal the pumpkin filling and crumb topping

Tools Required:

  • Mixing bowls
  • Measuring cups & spoons
  • Spatulas & whisk
  • Standard muffin tin
  • Ice cream scoop or metal spoon

Muffin Ingredients:

  • 200g Organic coconut sugar
  • 120g Organic coconut oil
  • 100g Carbon-filtered water
  • 140g Homemade oat milk
  • 250g Organic bananas (adjust for sweetness)
  • 30g White distilled vinegar
  • 400g Oat flour
  • 130g Potato starch
  • 70g Tapioca starch
  • 30g Baking powder
  • 10g Cinnamon
  • Pinch of salt
  • 5g Vanilla extract (optional)

Filling Ingredients:

  • 300g Pumpkin puree (Libby’s is our go-to)
  • 70g Brown sugar
  • 25g Homemade oat milk
  • 30g Organic corn starch
  • ½ tsp Salt
  • ½ tsp Xanthan gum
  • Pinch each of cardamom, cinnamon, nutmeg, ginger (or pumpkin pie spice)

Crumb Topping:

  • Equal parts organic coconut sugar, brown sugar, any GF flour, and vegan butter

Steps:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix all wet ingredients and then add all dry ingredients. Mix until smooth.
  3. Divide batter into an oiled muffin tin, creating a well in each with an oiled ice cream scoop or spoon.
  4. In a bowl, mix all the filling ingredients together until smooth.
  5. Spoon filling into the well of each muffin.
  6. Mix equal parts (1:1:1:1) of organic sugar, brown sugar, gluten-free flour, and vegan butter until crumbly.
  7. Sprinkle on top of each muffin.
  8. Bake at 350°F for about 25-30 minutes, until the muffins are golden and the filling is set.

And there you have it — a muffin that’s hearty, healthy, and perfect for everyday snacking. These sell like hotcakes here at Sensible Edibles, especially during fall.

Close-up of pumpkin pie muffins with crumb topping in a muffin tin
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