Go Back
–+ servings

Pumpkin Muffies (Muffin Tops)

I’ve said it once and I’ll say it again - the top of the muffin is ELITE. So let’s not waste muffin bottoms, and let's just make pumpkin muffin tops, right? This gluten free and vegan recipe is so easy and will remind you of those oh-so-decadent Panera muffin tops!
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Course: Breakfast, Dessert, Snack
Keyword: baking, cookies, gluten free, muffin tops, muffins, vegan
Servings: 8 muffin tops

Equipment

  • Baking sheet
  • Parchment paper
  • blender

Ingredients

  • 1 cup oats blended into oat flour 120g
  • ¾ cup pumpkin pureé 180g
  • ½ cup brown sugar packed
  • 1 tbsp maple syrup
  • ¾ tsp pumpkin pie spice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 3 sheets of graham crackers crushed

Instructions

  • In one bowl, mix together the oat flour, pumpkin, brown sugar, maple syrup, pumpkin pie spice, baking powder, baking soda, and salt.
  • Use a wet hand to form them into little muffin top disks and place on a parchment lined baking sheet.
  • Top with graham cracker bits and pumpkin pie spice and bake at 350F for 12-14 min. And that’s it!

Notes

It's good to note that in a recipe that uses oat flour and no butter, there will be very little (if any) spread. When forming your muffin tops, form them exactly how you'd like them to look when they come out of the oven!