Gluten Free Pumpkin Streusel Muffins
Gluten Free Pumpkin Streusel Muffins are so insanely SOFT and MOIST that you’ll swear they came from a bakery, and you won’t believe they’re gluten free!
Breakfast is one of the most important parts of the day, and I love starting my morning off right with Gluten Free Pumpkin Muffins, Gluten Free Blueberry Muffins, and Gluten Free Cherry Muffins!
Gluten Free Pumpkin Streusel Muffins
Gluten Free Pumpkin Streusel Muffins are insanely soft and moist, with a sweet crunchy streusel topping made with brown sugar, gluten free oats, butter, and walnuts. I also made these extra-large, so we’re talking big, beautiful muffins here, with glorious muffin tops.
You can technically make these in a small muffin tin if that’s what you have, or if you want to reduce the calories. Just reduce the cooking time down to around 15-20 minutes, adding more time as needed after that.
Is pumpkin gluten free?
Yes, pumpkin is gluten free. Make sure you buy 100% pumpkin puree if you get the canned stuff, or just puree a sugar pumpkin yourself. Because there is no gluten in pumpkin itself, the only thing we’d need to watch for is added ingredients in things like mixes.
Are gluten free muffins healthy?
Gluten free muffins can be as healthy or unhealthy as you make them, just like regular muffins. We’re not going for healthy with this recipe, we’re going for big, giant muffins with a sugary top. This is like a bakery indulgence, enjoy it with a cup of coffee on the weekend. Then go back to tofu scramble when you’re done.
If you want to lighten this recipe up, you can replace the oil with applesauce, and use a 1-to-1 stevia blend for the granulated sugar, while leaving the brown sugar as-is in the recipe. The brown sugar plays a role in the texture and flavor of these muffins, so I recommend keeping it, but you’re still cutting the sugar by about half.
How do you make moist pumpkin muffins?
Gluten free baking has unique challenges, especially when it comes to making a moist, fluffy texture that doesn’t crumble. There’s a few tricks you can use in most of your baking that will help you achieve moist pumpkin muffins every time!
- Add brown sugar. The brown sugar naturally contains some moisture, which helps improve the texture of baked goods like breads, muffins, and cookies. It also works really well for most fall or pumpkin recipes because it adds a molasses-like flavor, similar to pumpkin pie.
- Use acidic ingredients. We’re working with gluten free flour, which needs a little bit of acid to help it achieve the same fluffy texture as regular baked goods. That’s why we’re using buttermilk in this recipe. The fat and the acid in the buttermilk will help the gluten free pumpkin streusel muffins rise and become moist and fluffy. You can also use a heavy cream, or add a tablespoon of vinegar to your batter.
- Watch your oven temperatures. Your oven temperature plays a big role in how your muffins will bake. If you’re consistently getting dry or burnt muffins, or they’re not rising correctly, your oven may be cooking higher than the temperature you’re setting it for. Use an oven safe thermometer to check, and adjust your settings higher or lower accordingly.
What can I add to pumpkin muffins?
- Other nuts like almonds, cashews, or pecans
- Raisins or dried cranberries
- Chocolate chips or white chocolate chips
- Cream cheese
- Glaze
How long are pumpkin muffins good for?
Gluten free pumpkin muffins will last on the counter for 1-2 days. You can also freeze these gluten free pumpkin streusel muffins for later! Gluten free pumpkin muffins will last in the freezer for about 3-4 months. Wrap them tightly in plastic wrap, then with tinfoil to make sure they don’t get freezer burn.
Tips for Making Gluten Free Pumpkin Streusel Muffins
- You can make these pumpkin muffins without the streusel if you want, they’re great either way. Or just lightly sprinkle the tops with some cinnamon and sugar for a sweet topping that’s not so thick.
- You can add some chopped pecans or walnuts right into the batter for a little bit of crunch!
- Fill the muffin tin right up to the top. This helps our gluten free pumpkin streusel muffins make a big beautiful muffin top!
- You can cut the streusel topping in half if you don’t want as much sweetness on the top of your gluten free pumpkin muffins, then just distribute it evenly among the muffins.
Gluten Free Pumpkin Streusel Muffins
Ingredients
MUFFINS
- 2 1/2 cups gluten free cup-for-cup all-purpose flour
- 1/2 cup rolled oats, certified gluten free
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup light brown sugar
- 3/4 cup white sugar
- 1 14oz can pumpkin puree
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
STREUSAL TOPPING
- 1/2 cup light brown sugar
- ¼ cup pecans or walnuts, chopped
- ½ tsp cinnamon
- 4 tbsp butter, softened
- 1/3 cup rolled oats, certified gluten free
- 3 tbsp gluten free all-purpose flour
Instructions
- Preheat oven to 350F. Grease a large muffin tin and set aside.
- In a large bowl, whisk together dry ingredients until combined. Add wet ingredients, stirring until just combined, being careful not to over-mix.
- Evenly distribute batter in muffin tin.
- In another bowl, mix together streusel ingredients until it looks wet and crumbly. Evenly top muffins with streusel topping.
- Bake for 30-35 minutes, or until top is golden brown and a toothpick comes out clean.
Notes
Nutrition
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