Gluten Free Pumpkin Muffins with Streusel Topping

These Gluten Free Pumpkin Muffins are soft for days after baking (whaat?!) and have a delicious streusel topping. Quick and easy to make, no mixer required.

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One common problem with gluten free baked goods is their short shelf life. Usually a muffin is best the first day and getting crumbly the next, but these gluten free pumpkin muffins are soft for daaayyys!

While we don’t usually have leftovers (there are six of us!), I have been doing so much recipe developement in preparation for the holidays that there is just too much to eat, so these muffins had to wait.

3 days later, and they are still every bit as soft as they were on day 1!

#GlutenFreeWin

I started with a recipe from the muffin Goddess herself, Sally’s Baking Addiction, and tweaked it to fit our gluten free needs.

I ditched the extra step of melting the butter for the streusel topping, I have made it both ways and found it great either way, so no need for an extra step in my book.

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE PUMPKIN MUFFINS?

Whenever baking gluten free, always check labels for each ingredient to be sure it is safe.

For the muffins:

  • eggs
  • milk any milk, dairy or non-dairy, will work
  • pumpkin puree I strongly recommend using Libby’s, I recently opened a can of the store brand and a can of Libby’s and was surprised by how different they are!
  • white sugar
  • brown sugar
  • neutral oil avocado, canola, vegetable, etc.
  • vanilla
  • gluten free flour see below
  • baking soda
  • cinnamon
  • pumpkin pie spice
  • salt

For the streusel topping:

  • gluten free flour see below
  • white sugar
  • brown sugar
  • pumpkin pie spice
  • salted butter

HOW DO I MAKE GLUTEN FREE PUMPKIN MUFFINS?

This is an easy recipe! Here are the steps:

  1. Preheat your oven.
  2. Line muffin tin with liners I only use these parchment liners, nothing ever sticks!
  3. Make the streusel topping:
    • Put all ingredients into a small bowl and mash with fork until crumbly. Set aside.
  4. Whisk together dry ingredients in a large bowl. note: whenever measuring gluten free flour, always stir the flour, scoop into your measuring cup, then level off with the flat edge of a knife. This ensures you don’t get too much flour and end up with crumbly or dry baked goods.
  5. Whisk eggs in a medium bowl, then whisk in remaining wet ingredients.
  6. Add wet ingredients to dry ingredients and whisk or stir just until combined. Don’t overmix!
  7. Scoop batter into lined muffin tin. This recipe makes 12 muffins and you’ll be filling each muffin cup almost to the top. I use a 2 T cookie scoop heaping full for this process.
  8. Sprinkle crumble topping evenly over muffin batter, then press gently so it will adhere to muffins and not fall off.
  9. Bake the muffins at a high temperature for 5 minutes, then reduce the temperature to complete baking. This gives you a beautifully domed muffin top!
  10. Cool completely before enjoying.

WHAT GLUTEN FREE FLOUR SHOULD I USE?

I tested this recipe with Bob’s Red Mill 1:1 flour because that is my favorite blend for muffins and quick breads.

I do not recommend Namaste or gfJules in this recipe, as they may lend a gummy texture. I do like both of those blends for other recipes, though.

FREQUENTLY ASKED QUESTIONS

Is pumpkin puree the same as pumpkin pie mix?

No. be sure to use pumpkin puree in this recipe.

Can I make these gluten free muffins dairy free as well?

Absolutely! Just use a dairy free milk in the batter, and substitute a stick butter substitute in the streusel topping.

Can I make this recipe egg free?

I haven’t tried making this recipe egg free. If you do, please come back and comment to let me know how it went!

What gluten free flour should I use in this recipe?

I tested this recipe with Bob’s Red Mill 1:1 flour because that is my favorite blend for muffins and quick breads. It is easy to find in stores and online, and worked beautifully for this recipe.

Do I need to measure gluten free flour a certain way?

Yes! Measuring it by simply scooping the flour with a measuring cup will give you too much flour and yield crumbly and/or dry baked goods. Whenever measuring gluten free flour, always stir the flour, scoop into your measuring cup, then level off with the flat edge of a knife.

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Gluten Free Pumpkin Muffins with Streusel Topping

Gluten Free Pumpkin Muffins with Streusel Topping

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 17 minutes
Additional Time: 30 minutes
Total Time: 1 hour 2 minutes

These Gluten Free Pumpkin Muffins are soft for days after baking (whaat?!) and have a delicious streusel topping. Quick and easy to make, no mixer required.

Ingredients

For the Muffins:

  • 2 large eggs
  • 1/4 cup milk (any milk will work)
  • 1 1/2 cup pumpkin puree
  • 1/2 cup neutral oil such as avocado or canola
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 2 cups gluten free flour (I used Bob's Red Mill)
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

For the Streusel Topping:

  • 2/3 cup gluten free flour
  • 3 Tablespoons white sugar
  • 2 Tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup salted butter, softened

Instructions

Preheat your oven to 425 °F.

Line muffin tin with liners I love the parchment liners linked below!

For the Streusel Topping:

  1. In a small bowl, combine all ingredients and mash with fork until crumbly. Set aside.

For the Muffins:

  1. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. note: whenever measuring gluten free flour, always stir the flour, scoop into your measuring cup, then level off with the flat edge of a knife. Set aside.
  2. In a medium bowl, whisk eggs, then whisk in milk, oil, white and brown sugars, pumpkin puree, and vanilla until smooth.
  3. Add wet ingredients to dry ingredients and whisk or stir just until combined. Don't overmix!
  4. Scoop batter into lined muffin tin. This recipe makes 12 muffins and you'll be filling each muffin cup almost to the top. I use a 2 T cookie scoop heaping full for this process.
  5. Sprinkle streusel topping evenly over muffin batter, then press gently so it will adhere to muffins and not fall off.
  6. Bake the muffins at 425° F for 5 minutes, then - leaving the oven door closed -reduce the temperature to 375° F for 17-19 minutes until a toothpick comes out clean. Be careful not to overbake!
  7. Cool completely before enjoying.

Notes

I tested this recipe with Bob's Red Mill 1:1 flour because that is my favorite blend for muffins and quick breads. It is easy to find in stores and online, and worked beautifully for this recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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6 Comments

  • Reply
    Alene
    September 8, 2021 at 8:04 am

    I was horrified to find out that I can no longer eat any rice at all. I got arsenic poisoning! So now I can’t cook with any of the 1 to 1 gf brands of flour because they all contain rice flour. I have found 2 blends that don’t have rice in them, one by Better Batter and one by Bob’s. They are very different though, and I’ve only tried one recipe with Bob’s. Might you have any suggestions.? I am so discouraged. Thank you.

    • Reply
      thereislifeafterwheat@gmail.com
      September 10, 2021 at 1:17 pm

      I’m so sorry! That is definitely a hard switch. I have a reader who also cannot have rice, and she shared this flour blend recipe with me and has used it with a lot of my recipes:
      150 gm millet flour
      150 gm sorghum flour
      100 gm white buckwheat flour
      300 gm potato starch
      300 gm tapioca starch

      I hope that helps!

      • Reply
        Alene
        September 11, 2021 at 7:46 am

        Thank you so much! I’m going to give it a try. I’ll let you know. So many people who bake with no grain recipes bake with just almond flour and maybe some tapioca. I’ve tried but they’re awful. I’m so excited to try this one asap. Thank you.

        • Reply
          Nancy A Paine
          October 23, 2021 at 9:05 pm

          Alene, There are MANY delicious recipes using almond flour! I love recipes by Elana Amsterdam, of Elana’s Pantry. Bob’s Red Mill has a delicious cookie recipe with almond and oat flours, it’s very simple and flavorful! I encourage you to keep trying recipes. I would be happy to share some of the ones we love. Nancy SeasonsOfJoy.etsy.com message me.

  • Reply
    Suzanne
    November 17, 2021 at 12:17 pm

    This looks so good! What a great fall breakfast meal prep for the week!

  • Reply
    VAnessa
    November 17, 2021 at 12:18 pm

    Thanks for sharing! Do they freeze well?

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