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pumpkin oat muffins

Pumpkin Oat Muffins with Paleo Crumble

Delicious and nutritious hearty pumpkin oat muffins that you can whip up in a blender in no time! Perfect for breakfast, a snack, or dessert! 

Course Breakfast, Dessert, Snack
Keyword muffin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12


Pumpkin Oat Muffins

  • 2 cups GF rolled oats
  • 1 cup organic pure pumpkin puree no sugar added - not the pie filling
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 eggs organic pasture-raised ideally, or sub 2 flax eggs to make them vegan
  • 1/3 cup oat milk or dairy-free milk
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1/8 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (optional)

Paleo Crumble

  • 1/3 cup coconut sugar
  • 2/3 cup almond flour
  • 1/2 tsp cinnamon
  • 4 tbsp 'butter' or coconut oil vegan butter works really well, I haven't tried ghee
  • 1 tbsp oats (heaping tbsp)


  1. Preheat the oven to 350. Line a muffin tin with muffin liners.

  2. Add all of the muffin ingredients (except for the chocolate chips if you are using them) to a blender. Start on low and blend until thoroughly incorporated. The oats can be a bit chunky or turn up the blender speed to thoroughly chop them up. If you are adding the chocolate chips, stir them in by hand once it's blended up. (Or you can just sprinkle the chips on top of the muffins once they are in the liners, like I did. 

  3. Make the crumble. Add all of the dry ingredients in a small baking bowl. Melt the butter or coconut oil in a small saucepan. Add the melted butter to the dry ingredients and using a fork mix them up until the ingredients are combined – it should look a bit crumbly. 

  4. Scoop the muffin batter into the muffin liners until they are about 3/4 full. Top with the crumble. 

  5. Bake for 15-18 minutes. At 15 minutes mine were perfect – thoroughly baked but incredibly moist. 

  6. Eat up! Store extras in an airtight container in the fridge and eat within 7 days.