Name: Gluten Free Pumpkin Crunch Muffins
Prep time: 15 min
Cook time: PT-489685H4M12S
Total time: PT-489685H4M12S
Cuisine: American
Ingredients: For the muffins:; 1¾ cups gluten‐free all‑purpose flour blend (with xanthan gum if needed); 1 cup pumpkin purée (not pumpkin pie filling); 2 large eggs; ½ cup brown sugar; ¼ cup granulated sugar; ¼ cup vegetable oil or melted coconut oil; ¼ cup milk (dairy or non‑dairy); 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp pumpkin‑pie spice; ¼ tsp salt; For the crunch topping:; ⅓ cup gluten‑free oats; ¼ cup brown sugar; ¼ cup chopped pecans or walnuts; ¼ tsp ground cinnamon; 2 tbsp melted butter or coconut oil

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Gluten Free Pumpkin Crunch Muffins are soft, spiced, and topped with a crispy, golden streusel that adds the perfect texture to each bite. I love how these muffins bring the cozy flavors of fall into a portable treat that happens to be gluten-free without sacrificing flavor or texture.

Why You’ll Love This Recipe

I love how these muffins are everything I want in a fall-inspired bake: moist, warmly spiced, and full of pumpkin flavor. The crunchy topping gives them a bakery-style finish, and no one ever guesses they’re gluten-free. They’re great for breakfast, snacks, or even dessert, and I can easily make them ahead for busy mornings or festive brunches. Gluten Free Pumpkin Crunch Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

Gluten-free all-purpose flour blend
Pumpkin purée (not pumpkin pie filling)
Eggs
Brown sugar
Granulated sugar
Vegetable oil or melted coconut oil
Baking soda
Baking powder
Ground cinnamon
Pumpkin pie spice
Salt
Vanilla extract
Milk (dairy or non-dairy)

For the crunch topping:

Gluten-free oats
Brown sugar
Chopped nuts (pecans or walnuts work well)
Ground cinnamon
Melted butter or coconut oil

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, I whisk together the pumpkin purée, eggs, both sugars, oil, milk, and vanilla until smooth.
In another bowl, I mix the gluten-free flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
I gradually stir the dry ingredients into the wet ingredients until just combined—being careful not to overmix.
I spoon the batter evenly into the muffin cups, filling each about ¾ full.
To make the crunch topping, I mix oats, brown sugar, nuts, cinnamon, and melted butter in a small bowl.
I sprinkle a generous amount of topping over each muffin before baking.
I bake the muffins for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins. It takes around 15 minutes to prepare and 20–25 minutes to bake, so I have warm muffins ready in about 40 minutes total.

Variations

When I want to change things up, I add mini chocolate chips or dried cranberries to the batter. I’ve also used almond flour for a nuttier flavor or added a swirl of cream cheese for a richer treat. For a nut-free version, I skip the nuts in the topping and replace them with extra oats or sunflower seeds.

Storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I pop one in the microwave for about 15–20 seconds, just until warm. They also freeze beautifully—I wrap them individually and freeze for up to 3 months, then thaw at room temperature or reheat gently. Gluten Free Pumpkin Crunch Muffins

FAQs

Are these muffins dairy-free?

They can be. I use non-dairy milk like almond or oat and coconut oil or vegan butter in the batter and topping.

Can I use homemade pumpkin purée?

Yes, I often do. I just make sure it’s thick and not watery, or it can affect the texture of the muffins.

What’s the best gluten-free flour to use?

I prefer a 1:1 gluten-free baking blend that contains xanthan gum. It gives the best texture and structure without needing additional binders.

How do I keep the muffins moist?

I make sure not to overbake them, and I always use oil instead of butter in the batter for extra moisture. Storing them in an airtight container also helps retain softness.

Can I make these into mini muffins?

Yes, I just reduce the baking time to about 12–15 minutes and check for doneness with a toothpick.

Conclusion

Gluten Free Pumpkin Crunch Muffins are everything I love about fall baking—warm spices, cozy pumpkin flavor, and a satisfying crunch in every bite. They’re easy to make, naturally gluten-free, and always a hit whether I serve them at breakfast, tuck them into lunchboxes, or enjoy one with my afternoon coffee.