Description
Gluten Free Pumpkin Crunch Muffins are soft, spiced, and topped with a crispy golden streusel—bringing the cozy flavors of fall into a portable treat that’s naturally gluten‑free without sacrificing flavor or texture.
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
Instructions
- Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners.
- In a large bowl, whisk pumpkin purée, eggs, both sugars, oil, milk, and vanilla until smooth.
- In another bowl, whisk gluten‑free flour blend, baking powder, baking soda, salt, cinnamon, and pumpkin‑pie spice.
- Gently fold the dry mixture into the wet until just combined—do not overmix.
- Spoon batter into each muffin cup about ¾ full.
- To make the crunch topping: Combine oats, brown sugar, chopped nuts, cinnamon and melted butter in a small bowl; sprinkle evenly over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add mini chocolate chips or dried cranberries to the batter for a variation.
- Use almond flour for a nuttier base, or swirl in cream cheese for richer muffins.
- For a nut‑free version, replace chopped nuts in the topping with extra oats or toasted pumpkin seeds.
- These muffins freeze well—wrap individually and freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: approx. 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
