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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.

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.

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