Gluten-free Pumpkin Streusel Muffins have the best gluten-free pumpkin muffins underneath a crunchy streusel topping. These bakery style muffins are irresistible!
You can make pumpkin muffins so many different ways.
And now they can be gluten-free Pumpkin Streusel Muffins.
These muffins start with a simple, fluffy, moist gluten-free pumpkin muffin on the bottom. Made with classic ingredients, like:
- white sugar
- brown sugar
- pumpkin puree
- gluten-free all purpose flour blend
- baking powder
- baking soda
- pumpkin pie spice
They’re easy to whip up and not overly sweet (like a lot of other Pumpkin Muffin recipes I’ve found).
The extra sweetness comes from the streusel topping. Streusel is a combination of butter, sugar and flour. Easy peasy! Combine them together just-so for a crumbly, crunchy muffin topping. It’s bakery style, but in your own home.
It doesn’t get better than that!
PUMPKIN MUFFIN INGREDIENTS
To make these muffins dairy-free, you can use a dairy-free butter stick alternative or coconut oil will work as well.
To make these muffins gluten-free, simply use a gluten-free all purpose flour blend.
I like to make my own Pumpkin Pie Spice. If you do too, I’d recommend combining 2 teaspoons of cinnamon and 1/4 teaspoon each of nutmeg, allspice, ginger and cloves. This will give you 1 tablespoon total of Pumpkin Pie Spice.
I also recommend buying high quality spices. I may be a broken record saying this, but with good reason. Higher quality spices will make your Fall spices taste a MILLION times better. If you’re budget-savvy, it’s worth keeping an eye out for BOGO sales on the spices in glass jars.
If you can’t bake pumpkin without chocolate chips or nuts, feel free to add some! I’d say 1/2 cup of chocolate chips or chopped pecans would be amazing in these Pumpkin Streusel Muffins.
Last (but most importantly), make your streusel topping first. That way it has time to solidify again in the fridge while you make the rest of the muffins. This will give you an extra crunchy topping.
Fluffy, pumpkin spiced muffins topped with a crunchy streusel topping… these gluten-free Pumpkin Streusel Muffins are one of my favorite Fall breakfast treats. I hope you all feel the same way!
Let me know after you make them what you think. Leave a comment (and star rating), below. I love to hear feedback!
- 3 tbsp butter, melted
- 1/4 cup sugar
- 1/2 cup gluten-free all purpose flour
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cups gluten-free all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
To a small bowl, add your melted butter and sugar and stir together. Add your flour and salt and stir again till combined (the mixture will be clumpy). Put in the fridge while you make the rest of the muffins.
Preheat your oven to 425 and line a cupcake pan with liners (or spray with non-stick spray).
To a large mixing bowl, add your butter, white sugar and brown sugar and beat together with a mixer till creamy. Add your pumpkin puree and vanilla and mix together till combined. Add your eggs and briefly mix them in.
To the same bowl, add your flour, baking powder, baking soda, pumpkin pie spice and salt. Stir together till you have a thick, smooth, consistent muffin batter.
Fill each cupcake liner about 3/4 full with batter. Spread the batter of each muffin, so they're flat across the top (this will stop the streusel topping from falling down the sides).
Remove your streusel topping from the fridge and sprinkle it across the top of each muffin (about 1 tbsp or so per muffin).
Bake in the oven for 5 minutes. Reduce the oven temperature to 350, and bake for another 14-16 minutes (or till the muffins are springy to touch and a toothpick inserted comes out clean).
Stored in an airtight container at room temperature these will last about 1-2 days. In the fridge, they will last about a week.