Spiced pumpkin muffins are topped with a buttery-brown sugar streusel. These gluten-free muffins are the perfect treat for breakfast with a hot cup of tea or coffee! Don’t need gluten-free? No problem! Just read my instructions following the recipe on how to make them the traditional way.
I have a confession to make. After Monday’s post I had a minor melt down. I realized I only have 3 weeks to cram in all of my holiday recipes, and I only have a week and a half to do it. That means major cooking and baking coming up!
I don’t know why, but I thought I had more time. Anyway, don’t worry! There will be plenty of holiday dinner ideas, as well as sweet treats!
I decided to kick off the holiday season with this wonderful muffin recipe. This time of year can be so busy, so it’s nice to have a quick breakfast or snack on hand.
Pumpkin muffins are filled with warm spices, loaded with pumpkin, and topped off with a buttery, brown sugar streusel. Serve them up for breakfast with some fresh fruit, as an afternoon snack, or even dessert! They would also make a great gift – wrap them up in little holiday boxes and give them to all of your family and friends. Who doesn’t love receiving a homemade treat?
These muffins are really easy to make and no one will know they are gluten-free. Don’t worry if you don’t need them gluten-free though, I included instructions on how to make them with traditional wheat flour. However, if you know someone that can’t have gluten, I bet they would love a batch of these!
My house smelled amazing while these were baking – mouthwatering good. I couldn’t wait to eat one. I never have patience for cooling, so I ate one piping hot out of the oven. I didn’t even put any butter on it!
If you’re a pumpkin lover you have to give these a try! These muffins come together pretty quickly and are super easy to make. Happy baking!
- 1 ¾ (approximately 315 grams) Cups Gluten-Free Flour Blend, recommended: King Arthur*
- 1 Teaspoon Xanthan Gum
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- 2 Teaspoons Nonfat Dry Milk Powder*
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Allspice
- ¼ Teaspoon Cloves
- ¾ Cup Brown Sugar
- ½ Cup Granulated White Sugar
- ½ Cup Vegetable Oil, or coconut oil
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 (14.5 oz.) Can Pure Pumpkin Puree
- ¼ Cup Milk
- ¼ Cup Gluten-Free Flour Blend
- ¼ Cup Brown Sugar
- Pinch of Salt
- 2 Tablespoons Cold Butter, cut into cubes
- Preheat the oven to 450º. Line a standard muffin pan with cupcake liners and set aside.
- Combine the flour, xanthan gum, baking powder, baking soda, milk powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, and vegetable oil. Beat on low speed until well combined. Add in the eggs, one at a time and mix well. Add in the vanilla extract and pumpkin puree and mix well.
- With the mixer running on low speed, slowly add in the flour in 3 additions – allow each one to be mixed into the batter before adding the next. Slowly pour in the milk and mix for 30 seconds.
- Scoop batter evenly into the prepared muffin tin, filling each muffin cup almost to the top. Let the batter rest for 15 minutes.
- Meanwhile, make the streusel topping. Mix together the flour, brown sugar, salt, and butter. Use your fingers to break the butter into the mixture until coarse crumbs form. Sprinkle about a tablespoon of the streusel on each muffin. (You won’t use all of the streusel topping as the recipe makes 18 muffins).
- Place the muffins into the preheated oven and bake for 8 minutes at 450º. After 8 minutes, open the oven and rotate the muffins. Turn the temperature down to 375º and continue to bake the muffins for 10 minutes, or until a cake tester inserted into the center comes out clean.
- Carefully remove the muffins from the pan to a cooling rack – I use a fork to lift them gently onto a spoon for this.
- Let cool completely before serving. Leftover muffins can be stored in an airtight container for 5 days. I like these muffins best warm – toasting is highly recommended!
- *I've only tested these with the King Arthur Gluten-Free Flour Blend, so results may vary.
- *Gluten-free flours don't brown as nicely as traditional wheat flour, so the milk powder aids in browning. If you don't have it, you can leave it out.
- Make the recipe as written but swap out 1 ¾ all-purpose flour for the gluten-free blend, and omit the xanthan gum and the dry milk powder.