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Soft and moist gluten free pumpkin muffins infused with pumpkin pie spices, topped with a crunchy streusel and drizzled with sweet maple glaze. Makes approximately 14 muffins.

Ingredients

Scale
  • 15 oz (1 can) pumpkin purée
  • 2 large eggs or 2 egg substitutes (such as JustEgg or 2 flax eggs made from 2 tbsp ground flaxseed + 6 tbsp water)
  • 3/4 cup melted butter or melted vegan butter/coconut oil
  • 3/4 cup packed brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour (1-to-1 blend like Bob’s Red Mill or Pillsbury)
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon gluten-free baking powder
  • Streusel Topping:
  • 3/4 cup gluten-free all-purpose flour
  • 1/2 cup packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, melted (or vegan butter)
  • Maple Drizzle:
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons milk of choice, plus extra if needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 14-cup muffin pan or line with parchment liners (or spray non-parchment liners).
  2. In a large bowl, whisk together pumpkin purée, melted butter, brown sugar, water, eggs (or substitute), and vanilla until smooth.
  3. In another bowl, whisk together gluten-free all-purpose flour, granulated sugar, pumpkin pie spice, salt, baking soda, cinnamon, and gluten-free baking powder.
  4. Pour the dry ingredients into the wet ingredients and stir gently just until combined, avoiding over-mixing.
  5. Fill each muffin cup about 3/4 full with batter.
  6. To make the streusel, whisk together streusel flour, brown sugar, and pumpkin pie spice; add melted butter and toss with a fork until crumbly.
  7. Sprinkle the streusel evenly over each filled muffin cup and gently press so crumbs stick.
  8. Bake for 30 to 35 minutes at 350°F until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 8 to 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar, maple syrup, and milk until smooth, adding more milk if needed to thin to a drizzle consistency.
  11. Drizzle the maple glaze over cooled muffins.

Notes

Avoid over-mixing the batter to prevent dense muffins; mix just until combined., Gluten-free muffins benefit from a longer baking time to avoid dense or gummy centers., These muffins can be made vegan by using egg substitutes like flax eggs or commercial replacers and vegan butter and plant-based milk., Muffins can be stored at room temperature in an airtight container for up to 2 days; refrigeration extends storage up to 4-5 days., Freeze muffins before glazing for best results, up to 3 months., Add-ins ideas: chocolate chips, chopped walnuts, pepitas., Spice variations: increase cinnamon or add ground ginger and cloves., Healthier swaps: substitute half the brown sugar with unsweetened applesauce, use coconut sugar instead of white sugar.

Nutrition

Find it online: https://cookingcrumbs.com/gluten-free-pumpkin-muffins/