These gluten free pumpkin muffins have an irresistible oat crumble topping. They are the perfect fall morning breakfast!

Pumpkin muffins with crumble topping - Daisybeet

You really can’t beat a good pumpkin muffin. Whether it’s from Starbucks or made from scratch, there is something so comforting about this breakfast treat.

Pumpkin muffins are also perfect for sharing. Whenever I bake muffins, I like to give some to my friends to enjoy too. Because baked goods always make people happy 🙂 These ones are made for sharing. They are so fluffy, moist, and filled with comforting pumpkin spice flavor.

Pumpkin muffins with crumble topping - Daisybeet

What’s in these pumpkin crumble muffins?

  • Simple Mills Pumpkin Muffin Mix: Simple Mills makes the most delicious grain free baking mixes. Using them is such a timesaver, while also keeping your baked goods nutritious and perfect for those with dietary restrictions. They use ingredients you’d choose yourself, including almond flour and coconut sugar.
  • Old fashioned rolled oats: The basis of the chewy crumble on top.
  • Maple syrup: The crumble is sweetened with a little maple syrup.
  • Almond flour
  • Coconut oil
  • Cinnamon
  • Pumpkin pie spice
  • Salt
Pumpkin muffins with crumble topping - Daisybeet

How to share these pumpkin crumble muffins

  • Serve them at brunch with a frittata, simple salad, and fresh fruit
  • Drop some off with your neighbors in a cute holiday basket
  • Bring them into work for your colleagues
  • Give a batch to your friend who is hosting dinner at his or her place
  • Make them for a bake sale
  • Wrap a few up for your favorite workout instructor or hairdresser
Pumpkin muffins with crumble topping - Daisybeet

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Pumpkin Muffins with Crumble Topping (Gluten Free)

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  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
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These gluten free pumpkin muffins have an irresistible oat crumble topping. They are the perfect fall morning breakfast!


  • 1 box Simple Mills Pumpkin Muffin Mix
  • 1 cup old fashioned rolled oats
  • 1/3 cup almond flour
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil, melted


  1. Preheat oven to 350 degrees F. Grease or line a muffin pan.
  2. Prepare Simple Mills baking mix according to package instructions.
  3. In a bowl, mix together oats, almond flour, cinnamon, pumpkin pie spice, and salt. 
  4. Add maple syrup and coconut oil. Stir to combine into a crumbly texture.
  5. Portion muffin batter evenly into muffin tins, filling 2/3 way full.
  6. Sprinkle equal portions of crumble topping over each muffin.
  7. Bake for 25-30 minutes, until a toothpick comes out clean.


  • Store in a glass airtight container.

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Simple Mills for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.