Pumpkin Streusel Muffins

A few people I know have stated that muffins are their idea of a good breakfast. So I thought a fun muffin to create would be pumpkin streusel muffins.

These pumpkin streusel muffins are a perfect cozy bake for fall mornings. They are moist, soft, while not overly sweet like many muffins tend to be. Rather, the majority of the sweetness is in the delicious cinnamon and coconut sugar crumble on top, enabling you to still taste the pumpkin in the muffin.

These muffins are versatile; you can make these for breakfast, take one for a midday snack, or have one for dessert!

How to Make Pumpkin Streusel Muffins

1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.

2. Then in a medium bowl, add the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.

3. In a large bowl or stand mixer bowl, add the coconut sugar, eggs, olive oil, and vanilla extract and beat all ingredients together on low speed. Then add in the canned pumpkin and coconut milk, mixing them well together.

4. Pour the flour mixture in with the wet ingredients and beat on low speed until all is well combined.

5. Next, make the crumble topping. In a small bowl mix coconut sugar, ground cinnamon, and flour together. Then add in a tablespoon of melted butter. Mix until the butter is well incorporated and forms little clumps.

6. Pour the muffin batter into the paper cups and evenly distribute the crumble topping onto each muffin.

7. Bake for 20-22 minutes on the middle oven rack or until an inserted toothpick comes out with sticky crumbs. (for 12 larger muffins as pictured, bake for 25 minutes)

Storage Tips and Notes

• Store the muffins in a sealed container at room temperature for 2 days or in the refrigerator for 4 days for best results
• These muffins can be frozen, but I would suggest only up to 2 weeks max
• Some gluten-free all-purpose flours are denser than others so you may need to adjust the amount of coconut milk by 1-2 tablespoons more if the batter is heavy. However, it will be a denser batter because of the pumpkin puree

Pumpkin Streusel Muffins

bakingglutenfreememories

Who doesn't like a muffin with a sugary cinnamon topping? These pumpkin streusel muffins are so delicious and have the right balance of pumpkin, spice, and sweetness. They make a great breakfast, snack, or dessert!

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Breakfast

Servings 16 Muffins

Ingredients

  

• 1½ cups all-purpose flour, gluten free (rice flour blend) (222g)
• ½ cup sorghum flour (69g)
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 eggs
• ⅔ cup coconut sugar (106g)
• ¼ cup olive oil (45ml)
• ¾ cup canned pumpkin (182g)
• 1 teaspoon vanilla extract
• 1 cup coconut milk (240ml)

Crumble Topping

• ½ cup coconut sugar (70g)
• 2 tablespoons all-purpose flour, gluten free
• 1 tablespoon ground cinnamon (can reduce to 3 tsp as an option)
• 1 tablespoon butter, melted

Instructions

 

• Preheat the oven to 350°F and line a muffin tin with paper muffin cups.
• In a medium bowl, add the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Stir all ingredients together and set aside.
• Then in a large mixing bowl or stand mixer bowl, add the coconut sugar, eggs, olive oil, and vanilla extract and beat them together on low speed. Next add in the canned pumpkin and coconut milk and beat together.
• Pour the flour mixture into the pumpkin batter. Beat again on low speed until the batter is nice and smooth. If the batter is really thick, add 1-2 tablespoons more of coconut milk. (Some all-purpose flours are denser than others)
• Next, make the crumble topping. In a small bowl, mix together the coconut sugar, flour, and cinnamon. Add in the melted butter and mix until the butter is well dispersed and starts to form small clumps. Set aside.
• Pour the muffin batter into the paper muffin cups and then evenly top each one with the streusel. (crumble topping) The batter makes enough for 16 average sized muffins or 12 large muffins. (as pictured)
• Finally, bake the muffins on the middle oven rack for 20-22 minutes or until an inserted toothpick comes out with a few sticky crumbs. (for 12 large muffins, bake for 25 minutes)