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.
Servings 12 muffins
Equipment
Ingredients
For the Muffins:
- 2 large eggs
- ¼ cup milk any milk will work
- 1 ½ cup pumpkin puree
- ½ cup neutral oil such as avocado or canola
- ½ cup white sugar
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 cups gluten free flour I used Bob's Red Mill
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Streusel Topping:
- ⅔ cup gluten free flour
- 3 Tablespoons white sugar
- 2 Tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ 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:
- In a small bowl, combine all ingredients and mash with fork until crumbly. Set aside.
For the Muffins:
- 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.
- In a medium bowl, whisk eggs, then whisk in milk, oil, white and brown sugars, pumpkin puree, and vanilla until smooth.
- Add wet ingredients to dry ingredients and whisk or stir just until combined. Don't overmix!
- 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.
- Sprinkle streusel topping evenly over muffin batter, then press gently so it will adhere to muffins and not fall off.
- 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!
- 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.