Gluten Free Pumpkin Muffins

These are the BEST Gluten Free Pumpkin Muffins! With a tender, moist crumb, and a good amount of pumpkin pie spice they’re already the perfect pumpkin muffin, but then they’re finished with a crunchy spiced streusel topping and an addictive maple glaze. They’re the perfect gluten-free fall treat!

Why You’ll Love This Recipe

• These pumpkin muffins are so soft and moist you won’t believe they’re gluten-free! And, topped with a crunchy streusel topping and an easy maple glaze they taste just like the ones from the bakery!
• Using a gluten-free flour blend means these muffins are so easy to make – no messing around with specialist ingredients like xanthan gum that are usually added to GF bakes. Choose a high quality one like Bob’s Red Mill or Pillsbury.
• A batch of muffins uses a whole 15-ounce can of pumpkin puree, so you won’t have any leftovers to find other recipes for.

Chef’s Tips

• Simple swaps for making these Pumpkin Muffins vegan-friendly are in the recipe card!
• Careful not to over-mix the batter, as with regular muffins, gluten-free muffins will become dense and chewy if you more than just-combine the wet and dry ingredients.
• Baking gluten-free muffins a little longer than you would a traditional muffin helps prevent an overly dense middle!

More Fall Bakes You’ll Love

• Family Recipe Gluten Free Apple Cake
• Best Ever Gluten Free Pecan Pie
• Old Fashioned Gluten Free Ginger Snaps
• Best Vegan Apple Crisp with Oats
• Keto Bread Pudding with Vanilla Sauce
• Easy Vegan Apple Pie

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Gluten Free Pumpkin Muffins

Prep: 20 minutes minutes

Cook: 35 minutes minutes

Total: 55 minutes minutes

These are the most delicious, moist and fluffy Gluten Free Pumpkin Muffins with a crunchy streusel top and a sweet maple drizzle – and with a few easy swaps, they can be made vegan-friendly too!

Cheryl Malik

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Ingredients

Muffins

• ▢ 2 eggs
• ▢ 15 oz can pumpkin purée
• ▢ ¾ cup melted butter vegan butter works as well
• ▢ ¾ cup brown sugar
• ▢ ¼ cup water
• ▢ 2 eggs or 2 egg substitute like JustEgg
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups gluten-free all-purpose flour like Bob’s Red Mill or Pillsbury. Make sure it’s high quality!
• ▢ ½ cup white sugar
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon gluten-free baking powder

Streusel Topping

• ▢ ¾ cup gluten-free all-purpose flour
• ▢ ½ cup packed light or dark brown sugar
• ▢ 1 teaspoon store-bought or homemade pumpkin pie spice
• ▢ 6 tablespoons unsalted butter melted, vegan is fine

Maple Drizzle

• ▢ ¾ cup powdered sugar
• ▢ 2 tablespoons maple syrup
• ▢ 2 teaspoon milk of choice plus more as needed to thin to desired consistency

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Equipment

• 14 cup muffin pan
• 14-16 muffin pan liners preferably parchment, or cooking spray

Instructions 

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray (or use parchment baking cups, which do not need cooking spray).
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• To make the streusel topping: Whisk the flour, sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 30 – 35 minutes. Baking GF muffins a little longer than you would a traditional helps prevent an overly dense center!
• To make the maple drizzle: Whisk all the ingredients together until smooth. Drizzle over muffins after lightly cooled.

Notes

• Careful not to over-mix the batter, as with regular muffins, gluten-free muffins will become dense and chewy if you more than just-combine the wet and dry ingredients.
• Baking gluten-free muffins a little longer than you would a traditional muffin helps prevent an overly dense middle!

Nutrition Information

Calories: 353kcal | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Total Carbs: 28g | Fiber: 0.1g | Sugar: 27g | Net Carbs: 27.9g | Vitamin C: 0.1mg | Cholesterol: 86mg | Sodium: 353mg | Potassium: 48mg | Calcium: 33mg | Iron: 0.4mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik