bakingglutenfreememories 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 which share a close similarity to the well-loved coffee cake.
These muffins are a perfect cozy bake for fall mornings. They are moist, soft, fluffy, with a lovely buttery cinnamon sugar crunch on top. These are not overly sweet like many muffins tend to be. Rather, the majority of the sweetness is in the delicious crumble on top, enabling you to still taste the flavorful pumpkin.
These muffins are versatile; you can make these for breakfast, take one for a midday snack, or have one for dessert! They are, of course, great to enjoy with a cup of coffee or tea.
Ingredients You Will Need
- gluten-free all-purpose flour
- sorghum flour
- salt
- baking soda
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- eggs
- coconut sugar
- olive oil
- canned pumpkin
- vanilla extract
- coconut milk or other dairy-free alternative
Even though it may look like a lot of ingredients, these muffins are so worth it!
These pumpkin streusel muffins are: light and fluffy, perfectly sweetened, gluten free, moist, soft, cozy, buttery, refined sugar free, and just delicious!
Other pumpkin recipes on my blog are my: Pumpkin Bread, Pumpkin Mousse, Baked Pumpkin Oatmeal, and Pumpkin Pecan Waffles. I don’t know about you, but I can’t seem to get enough pumpkin flavored treats in the fall. And if you would like to try another crumble topping dessert, you should definitely check out my Blueberry Coffee Cake. It is also dangerously addicting!
How to Make Pumpkin Streusel Muffins
Start by preheating the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups or lightly oil the tin.
Then in a medium bowl, add the flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk or a large spoon to mix all of the dry ingredients together.
Next, in a large bowl or stand mixer bowl, add the coconut sugar, eggs, olive oil, and vanilla extract. Beat all ingredients together on low speed. Then add in the canned pumpkin and coconut milk, mixing them together well.
Now, pour the flour mixture in with the wet ingredients and beat on low speed until all is well-combined. Make sure the batter is nice and smooth with no clumps.
Then 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.
Finally, pour the muffin batter into the paper cups. For smaller muffins, fill each cup about 2/3 with batter. For larger muffins (as pictured) fill the cups a little over 3/4 with batter. Then evenly distribute the crumble topping onto each muffin. I just use a spoon to disperse the crumble mixture on top.
Last but not least, 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
- Other dairy-free milk options to use are: almond, oat, and cashew
- Brown sugar can be used to substitute coconut sugar
Pumpkin Streusel 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)
These muffins are the perfect fall treat! The gooey top is my favorite part.
Thank you! The topping is definitely a lovely part of it!