18 – 20 MINUTES


Author: Christi Davis
Recipe type: Gluten Free
Yield: 16 Muffins

Dry Ingredients:

  • 1 Cup Gluten Free All-Purpose Flour (I used Bob’s Red Mill Brand)
  • ¾ Cup Gluten Free Cassava Flour
  • 1 ½ TSP Baking Powder
  • 1 TSP Baking Soda
  • 2 TSP Pumpkin Spice Seasoning
  • 1 TSP Cinnamon
  • 1 TSP Himalayan Sea Salt

Wet Ingredients:

  • ¾ Cup Unsweetened Apple Sauce
  • ½ Cup Organic Coconut Sugar
  • 1 15 oz. Can Organic Pumpkin Puree
  • 1/3 Cup Coconut Oil – Melted
  • ¼ Cup Non-Dairy Milk (I used Oat Milk or Use Whole Fat Coconut Milk)
  • 1 TSP Pure Vanilla Extract
  • 2 Organic Eggs


  • ½ Cup Mini Chocolate Chips (I used Enjoy Life Brand)

Crumble Ingredients:

  • ¼ Cup Coconut Sugar
  • 1 ½ TSP Cinnamon
  • 6 TBSP Gluten Free Oat Flour
  • 2 TBSP Ghee or Non-Dairy Butter – Melted
  • ¼ TSP Himalayan Sea Salt


  1. Preheat oven to 350. Line muffin pans with muffin wrappers.
  2. In a small bowl combine all ingredients for Crumble until combined. Place in refrigerator until ready to be used.
  3. In a mixing bowl – add all of your dry ingredients. Whisk together until combined.
  4. In a large mixing bowl – add applesauce, coconut sugar, pumpkin puree, vanilla and eggs. When melting coconut oil – add the non-dairy milk to it so oil doesn’t solidify. Add both to wet ingredients and mix until combined.
  5. Combine both wet and dry ingredients with a spoon (don’t use electric mixer) – until combined, ensuring not to overmix batter.
  6. Add chocolate chips to batter.
  7. Scoop batter into muffin cups filling about 2/3 way.
  8. Bake muffins for 10 minutes and remove from oven. Use crumble and literally crumble with fingers on top of muffins.
  9. Place back in oven for another 8-10 minutes – depending on your oven. Check with toothpick to ensure cooked.
  10. Storage Recommendation: Store in refrigerator and pop in micro for 10 seconds before eating. Will last about 1 week in refrigerator. Can also freeze these muffins.

*Try and use all organic ingredients if possible.