Gluten Free Pumpkin Streusel Muffins
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Fall officially starts when the first batch of gluten-free pumpkin streusel muffins comes out of the oven. These muffins are soft, moist, and full of warm pumpkin spice flavor. The buttery cinnamon-pecan streusel adds the perfect crunch, and the sweet maple glaze makes every bite even better. If you’re looking for the perfect fall baking recipe, these gluten free pumpkin muffins are sure to become a favorite.
Table of Contents
Ingredient’s You’ll Need For Gluten Free Pumpkin Muffins
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Why Do Paleo Muffins Need Multiple Flours?
Paleo baking can feel intimidating at first because most recipes call for a combination of different flours to achieve the right texture. While it may seem unnecessary, each flour plays an important role, and using the right blend is the secret to light, tender baked goods.
These pumpkin muffins actually came together by accident. I originally set out to make almond flour pumpkin muffins, but halfway through I realized I had grabbed my bag of Bob’s Red Mill Paleo Baking Flour instead. Sometimes the best recipes happen by mistake! The result was a batch of incredibly soft, fluffy, and moist pumpkin muffins that no one would ever guess were paleo.
If you’ve ever baked with pastry flour or cake flour, you know that their lower protein content creates lighter, more tender muffins, cakes, and cookies. Paleo baking works in a similar way. Since there isn’t any gluten to provide structure, different paleo flours each contribute something unique, whether it’s moisture, tenderness, or stability. Combining them in the right proportions creates the texture you’re looking for.
If you’re just getting started with paleo baking, I highly recommend keeping a bag of Bob’s Red Mill Paleo Baking Flour in your pantry. It’s the blend I use in this recipe, and it’s one of the easiest ways to simplify paleo baking. While you’ll eventually want to stock staples like almond flour, coconut flour, and cassava flour, this mix is an excellent place to start because it often works as a convenient substitute in many recipes. Before long, you’ll find yourself reaching for those specialty flours again and again as you build your paleo baking collection.
Storing/Freezing Gluten Free Pumpkin Muffins
You can store these in the fridge for up to 3 days or freeze them in an airtight container for up to 3 months. Defrost in fridge after pulling out of freezer.
Variations/Substitutions
You can definitely change these up by using pumpkin seeds in the streusel topping or adding chocolate chips. My favorite variation is doing a rendition of the famous Starbucks pumpkin cream cheese muffins and filling them with dairy free cream cheese. Kite hill has a fantastic dairy free cream cheese, and they may even make an already sweetened version to save you time.
More Pumpkin Recipes
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Gluten Free Pumpkin Streusel Muffins
Equipment
- Muffin tin and liners
- mixing bowl
- whisk or hand blender
Ingredients
Muffin
- 1 3/4 cup Paleo flour mix Bobs redmill
- 3/4 cup Cassava flour
- 3/4 cup Coconut sugar
- 1/4 cup Coconut milk
- 1 can Pumpkin (15 oz can) Do not use pumpkin pie mix
- 1/4 cup Coconut oil Melted
- 3 eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Baking powder
Streusel Topping
- 1/4 cup Coconut sugar
- 1/4 cup Chopped pecans
- 1/4 cup Almond flour
- 1 tsp Cinnamon
- 2-3 tbsp Butter or Ghee (cold)
Maple Glaze (optional)
- 1/4 cup Coconut butter (not oil)
- 1 tbsp Maple syrup
- 2-3 tbsp Coconut milk
- 1/8 tsp Vanilla extract
- 1/8 tsp Orange zest
Instructions
Muffin
- Preheat oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with liners. Set aside.
- In a large bowl add your dry ingredients and mix until well incorporated. Now add your wet ingredients and mix until well incorporated. The consistency will resemble cake batter.
- Evenly distribute batter among the 12-cup muffin tins. This recipes yields 12 muffins filled just below the liner.
- Sprinkle streusel topping over top of muffins (see recipe below). Bake at 350 degrees for 22 minutes. Streusel topping should be golden brown and a toothpick inserted should come out clean.
- Once muffins are out of the oven and have cooled, drizzle with maple glaze (see recipe below)
Streusel Topping
- Combine chopped pecans, coconut sugar, almond flour, cinnamon and slightly chilled butter or ghee. Start with 2 tbsp butter/ghee and use a fork to combine together until crumbly. If mixture is too dry, add another tbsp butter/ghee.
Maple Glaze
- In a cup or bowl add your coconut butter and maple syrup. Heat in microwave for 15-20 seconds until just bubbling. Use a spoon to mix together, which will form a paste like consistency. Add coconut milk 1tbsp at a time to thin out until desired consistency.
- Drizzle over muffins with a spoon or use piping bag.