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Gluten Free Pumpkin Spice Muffins

These gluten free pumpkin spice muffins with a crumbly streusel topping are the perfect cozy fall treat. Soft, warm, and totally irresistible.
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Equipment

  • muffin tin
  • wire rack

Ingredients

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1 cup Light Brown Sugar, packed
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Pumpkin Puree
  • 1/2 cup Vegetable Oil
  • 2 large Eggs
  • 1/4 cup Whole Milk
  • 1 tsp Vanilla Extract

For the Streusel

  • 1/4 cup Gluten Free 1-to-1 Baking Flour
  • 3 tbsp Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 2 tbsp Cold Unsalted Butter, cubed

Instructions

  • Preheat oven to 375F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together gluten free flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  • In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Make the streusel by combining gluten free flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until crumbly.
  • Divide batter evenly among the muffin cups, filling about three-quarters full. Sprinkle the streusel generously over the top of each muffin.
  • Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Course: Breakfast
Cuisine: American
Keyword: gluten-free, pumpkin baking, pumpkin spice muffins, streusel topping
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g
Calories: 290kcal
Cost: $11