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!

Pumpkin Streusel Muffins

2015-11-19 12:01:40

Yields 18

Pumpkin flavored muffins are perfectly spiced and topped with a sweet and buttery streusel topping. I love enjoying these muffins in the morning with a hot cup of tea.

Save Recipe

Print

Cook Time

18 min

Total Time

28 min

Cook Time

18 min

Total Time

28 min

Ingredients

1. 1 ¾ (approximately 315 grams) Cups Gluten-Free Flour Blend, recommended: King Arthur*
2. 1 Teaspoon Xanthan Gum
3. 2 Teaspoons Baking Powder
4. ¼ Teaspoon Baking Soda
5. 2 Teaspoons Nonfat Dry Milk Powder*
6. 1 Teaspoon Salt
7. 1 Teaspoon Cinnamon
8. ½ Teaspoon Nutmeg
9. ½ Teaspoon Allspice
10. ¼ Teaspoon Cloves
11. ¾ Cup Brown Sugar
12. ½ Cup Granulated White Sugar
13. ½ Cup Vegetable Oil, or coconut oil
14. 2 Eggs
15. 2 Teaspoons Vanilla Extract
16. 1 (14.5 oz.) Can Pure Pumpkin Puree
17. ¼ Cup Milk

Streusel Topping

1. ¼ Cup Gluten-Free Flour Blend
2. ¼ Cup Brown Sugar
3. Pinch of Salt
4. 2 Tablespoons Cold Butter, cut into cubes

Instructions

1. Preheat the oven to 450º. Line a standard muffin pan with cupcake liners and set aside.
2. Combine the flour, xanthan gum, baking powder, baking soda, milk powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Set aside.
3. 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.
4. 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.
5. Scoop batter evenly into the prepared muffin tin, filling each muffin cup almost to the top. Let the batter rest for 15 minutes.
6. 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).
7. 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.
8. Carefully remove the muffins from the pan to a cooling rack – I use a fork to lift them gently onto a spoon for this.
9. 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!

Notes

1. *I've only tested these with the King Arthur Gluten-Free Flour Blend, so results may vary.
2. *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.

To Make with Traditional Wheat Flour

1. 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.

Fashionable Foods https://fashionablefoods.com/