Gluten-Free Pumpkin Streusel Muffins

4.96 from 22 votes

Gluten-Free Pumpkin Streusel Muffins

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.

Prep Time10

Cook Time1

Resting time30

Total Time1 40

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American, gluten free

Keyword: Banana Bread, Banana Muffins

Servings: muffins

Calories: 227kcal

Author: Alina Eisenhauer

Ingredients

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

Instructions

Muffins

Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ginger, cloves, nutmeg and salt.
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.
Stir the wet ingredients into the flour mixture until just combined.
Set batter aside to rest for 30 minutes.

Topping

In a small bowl, whisk together the flour, maple sugar, cinnamon and salt.
Cut or rub in the butter until completely incorporated. The mix should be crumbly and hold together in clumps when squeezed between your fingers.
Divide the batter evenly between 12 muffin cups, and top with the streusel mix.
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.

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