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Gluten-Free Pumpkin Streusel Muffins


gluten free pumpkin muffins

Gluten-Free Pumpkin Streusel Muffins

Course: Breakfast, brunch, Dessert, Snack
Cuisine: American, gluten free
Keyword: Banana Bread, Banana Muffins
Prep Time: 10 minutes
Cook Time: 1 hour
Resting time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 muffins
Calories: 227 kcal
Author: Alina Eisenhauer

The perfect pumpkin muffin -- moist, tender, packed with classic pumpkin spice flavor and topped with a maple sugar streusel. If you need to make these dairy free, you can substitute plant butter for the butter in the topping. If you need egg free, you can use aquafaba or an egg substitute for the egg.




  • 190 grams 1:1 gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • ½ teaspoon nutmeg, ground
  • ½ teaspoon salt
  • 336 grams pumpkin puree
  • 224 grams brown sugar
  • 1 large egg
  • 65 grams/ml avocado or canola oil
  • 1 teaspoon vanilla

Streusel Topping

  • 65 grams 1:1 gluten-free flour blend
  • 56 grams maple sugar (or brown sugar)
  • ½ teaspoon cinnamon
  • pinch salt
  • 45 grams unsalted butter, cold, cut into small pieces



  1. Preheat the oven to 350 degrees.

  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ginger, cloves, nutmeg and salt.

  3. Put the pumpkin and brown sugar in another large bowl. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.

  4. Stir the wet ingredients into the flour mixture until just combined.

  5. Set batter aside to rest for 30 minutes.


  1. In a small bowl, whisk together the flour, maple sugar, cinnamon and salt.

  2. Cut or rub in the butter until completely incorporated. The mix should be crumbly and hold together in clumps when squeezed between your fingers.

  3. Divide the batter evenly between 12 muffin cups, and top with the streusel mix.

  4. Bake for 25-30 minutes or until a toothpick or cake tester comes out clean. I usually check on them and rotate the pans after 20 minutes.

Recipe Notes

If you want to lower the amount of refined sugar in this recipe, replace the sugar with raw coconut sugar or maple sugar. The muffins will have a slightly richer, molasses like hint to them.


Nutrition Facts
Gluten-Free Pumpkin Streusel Muffins
Amount Per Serving (1 muffin)
Calories 227 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 8mg3%
Sodium 227mg10%
Potassium 75mg2%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 18g20%
Protein 2g4%
Vitamin A 4453IU89%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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