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–+ servings

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.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 290 kcal
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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.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 43gProtein: 2gFat: 12g
Keyword gluten-free, pumpkin baking, pumpkin spice muffins, streusel topping
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