The Best Gluten Free Pumpkin Muffins With Streusel Topping

These gluten free pumpkin muffins with streusel topping are naturally gluten free, dairy free and bursting with warm spices and a rich pumpkin flavor that make them perfect for enjoying on a cold day with a warm cup of tea or coffee.

Gluten Free Pumpkin Muffins With Streusel Topping (Naturally Gluten Free)

These gluten free pumpkin muffins fall somewhere between a pumpkin streusel crumb cake and pumpkin bread, which makes them a favorite of mine to make on slow Sunday mornings. I also love that they are naturally both gluten and dairy free and are really convenient and easy to whip up thanks to canned pumpkin and a few basic baking essentials.

Ingredients You Will Need To Make Gluten Free Pumpkin Muffins

One of the best parts about these pumpkin streusel muffins is that the ingredients are really simple and convenient, most of which you probably already have at home in your pantry. Here is what you are going to need to get started:

• Canned Pumpkin: Canned pumpkin is the star of this recipe and helps to give these muffins their soft and moist texture, not to mention flavor. The best part about canned pumpkin is that it is shelf stable (so you can always have a few cans on hand) and you don’t have to worry about food waste, making it an easy, affordable and sustainable choice.
• Gluten Free Oat Flour: Gluten free oat flour adds healthy fiber to this recipe and is the perfect flour to help make these muffins naturally gluten free.
• Oat Milk (or any milk of choice): I love oat milk as it is the most sustainable non-dairy milk option to choose from, but you can really use any milk you have on hand for this recipe.
• Almond Flour: Almond flour provides a little bit of density and healthy protein and fats to these muffins, which helps compliment the oat flour keeping these gluten free pumpkin muffins moist and tender.
• Vanilla Extract: A high quality vanilla extract is essential when it comes to baking and helps to give these muffins their rich and warm flavor.
• Warming Spices: Cinnamon, cloves, ginger and nutmeg are all warming herbs that you probably think about when the weather starts getting a little cooler. When combined together they create a flavorful blend of warming spice that help make these gluten free pumpkin muffins perfect for chilly mornings.
• Eggs: Eggs help keep these gluten free pumpkin muffins moist, while also helping to provide the structure needed for this gluten free recipe.
• Baking Soda and Powder: You will need both baking soda and baking powder to help give these gluten free pumpkin muffins the perfect rise.
• Vegetable Oil: I used coconut oil for this recipe but feel free to use any vegetable oil that you have on hand.
• Salt: A little bit of salt in baked goods helps to actually increase the flavor of the recipe so don’t forget to include it!

How To Make Gluten Free Pumpkin Muffins

You don’t need to be a master baker to whip up these pumpkin streusel muffins, with a few simple ingredients and about 15 minutes these muffins will be ready to pop in the oven.

 Step One:

Preheat oven to 375 degrees Fahrenheit and line large muffin tray tins with muffin liners.

Step Two:

In a large bowl combine wet ingredients: canned pumpkin, brown sugar, cane sugar, vanilla, vegetable oil, vanilla, oat milk, and eggs. Whisk with a fork until all ingredients are well combined.

Step Three:

Next, in a medium size bowl combine all dry ingredients: oat flour, almond flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk well until all ingredients are well combined and no clumps remain.

Step Four:

Slowly begin to pour dry ingredients into wet ingredients, whisking as you go until a smooth batter forms.

Step Five:

Next, in a small bowl combine all streusel ingredients, and gently begin to mix with a fork, kneading the butter into the flour and sugar until a crumble begins to form.

Step Six:

Pour pumpkin streusel muffins batter into each muffin tin roughly ¾ of the way full. Then top each muffin with a sprinkle of streusel crumble topping.

Step Seven:

Place muffins in the oven for ~30 minutes or until a toothpick when inserted comes out clean.

Step Eight:

Allow pumpkin streusel muffins to cool completely before topping with an optional drizzle of icing. Serve with a hot cup of tea or coffee and enjoy!

Tips for Making Gluten Free Pumpkin Muffins

• Make sure to cook your muffins all the way through. These pumpkin streusel muffins take roughly a half hour to cook and need to be baked fully. If you notice that your muffins have collapsed slightly in the center that is a good sign that your muffins were still under baked when you removed them from the oven.
• Don’t overfill your pumpkin streusel muffins tins. These muffins need space to rise so avoid overfilling your muffin tins, which will result in muffins that spill over and could even collapse.
• Allow to cool completely. I know it is tempting to eat a hot muffin right out of the oven but these muffins really do need to cool completely. While they are cooling, they will continue to bake and set slightly, which will help them hold together. You also don’t want to add your streusel icing until the muffins are completely cooled or it will melt.
• Drain any water/liquid from canned pumpkin. Most canned pumpkin is quite thick, which is perfect for this recipe. But if you notice that your canned pumpkin is a little watery, it is a good idea to drain off that water before using.
• Only use 100% canned pumpkin NOT pumpkin pie filling. Pumpkin pie filling can often be confused for canned pumpkin but they are not the same. Make sure you look at your canned pumpkin before using. The only ingredients should be pumpkin!

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