Gluten Free Pumpkin Muffins

Two pumpkin muffins stacked on top of each other. A bite has been taken out of the top one to show the inside.

easyhealthyrecipes.com/gluten-free-pumpkin-muffins/

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!

Prep: 20

Cook: 35

Total: 55

Recipe makes approximately 14

Equipment Needed

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

Ingredients Needed

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)

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)