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Gluten free pumpkin streusel muffins

Gluten Free Pumpkin Streusel Muffins

Jennifer Hall
These Gluten Free Pumpkin Muffins are moist, pumpkin-packed muffins. Every bite is a burst of autumnal flavor, thanks to the irresistible combination of warm pumpkin spice and a buttery, cinnamon-pecan streusel. Topped off with a drizzle of sweet maple icing, these muffins are pure comfort food perfection.
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Prep Time 10 minutes
Cook Time 2 hours 22 minutes
Total Time 32 minutes
Course Baking, Breakfast, Snack
Servings 12 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.
Keyword Gluten free pumpkin muffins, gluten free pumpkin streusel muffins, healthy gluten free pumpkin muffins, paleo pumpkin muffins, pumpkin streusel muffins
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