These gluten-free pumpkin streusel muffins are the perfect treat for autumn. They combine the warm flavors of pumpkin puree and spices with a delightful streusel topping. Whether you're gluten-intolerant or just looking for a delicious seasonal muffin, this recipe is sure to please.
When preparing this recipe, you might need to pick up a few specific items from the supermarket. Make sure to get a good gluten-free flour blend to ensure the muffins have the right texture. Additionally, pumpkin puree is essential for that rich, autumnal flavor. The spices like ground cinnamon, ground nutmeg, and ground cloves might not be in every pantry, so double-check your spice rack.

Ingredients For Gluten-Free Pumpkin Streusel Muffins
Gluten-free flour blend: A mix of different gluten-free flours that mimics the properties of wheat flour.
Baking powder: A leavening agent that helps the muffins rise.
Baking soda: Another leavening agent that works with the baking powder.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds warm, sweet spice to the muffins.
Ground nutmeg: Provides a slightly sweet and nutty flavor.
Ground cloves: Adds a strong, aromatic spice.
Pumpkin puree: Gives the muffins their signature flavor and moisture.
Brown sugar: Adds sweetness and a hint of molasses.
Granulated sugar: Provides sweetness and helps with the texture.
Vegetable oil: Adds moisture and richness to the muffins.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Enhances the overall flavor of the muffins.
Butter: Used in the streusel topping for a rich, crumbly texture.
Technique Tip for This Recipe
When preparing the streusel topping, ensure that the butter is cold and cubed. This helps create a crumbly texture that will give your muffins a delightful crunch. Use a fork or pastry cutter to mix the ingredients until they resemble coarse crumbs, which will distribute evenly over the batter and bake into a perfect, golden topping.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a similar texture and is also gluten-free, but it may add a slightly nutty flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but reduce any acidic ingredients in the recipe.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices like nutmeg and cloves, enhancing the pumpkin flavor.
ground nutmeg - Substitute with allspice: Allspice has a similar warm flavor and can be used in the same quantity.
ground cloves - Substitute with ground allspice: Ground allspice has a similar flavor profile and can be used in the same quantity.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and adds a slight caramel flavor.
granulated sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and adds a unique flavor, but reduce other liquids slightly.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthy alternative and adds a subtle coconut flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg to create a vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
gluten-free flour blend - Substitute with oat flour: Oat flour is also gluten-free and provides a similar texture, but ensure it is certified gluten-free.
brown sugar - Substitute with date sugar: Date sugar is a natural sweetener made from dried dates and adds a rich, caramel-like flavor.
granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce other liquids slightly.
cubed cold butter - Substitute with chilled coconut oil: Chilled coconut oil can be used to achieve a similar texture in the streusel topping.
ground cinnamon - Substitute with cardamom: Cardamom provides a warm, slightly citrusy flavor that complements the other spices.
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How to Store / Freeze These Muffins
- Allow the muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the streusel topping soggy.
- Store the muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towel to absorb any excess moisture.
- For longer storage, place the muffins in a single layer in a freezer-safe container or a resealable plastic bag. If stacking, separate layers with parchment paper to prevent sticking.
- Label the container or bag with the date to keep track of freshness.
- To freeze, ensure the muffins are completely cooled. Place them in the freezer for up to 3 months.
- When ready to enjoy, thaw muffins at room temperature for a few hours or overnight in the refrigerator.
- For a freshly baked taste, reheat thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes or microwave for 20-30 seconds.
- Avoid storing muffins in the refrigerator as it can dry them out.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
Use a microwave for a quick reheat. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as this can make the streusel topping soggy.
For a toaster oven, set it to 300°F (150°C). Place the muffins directly on the rack or on a baking sheet. Heat for 8-10 minutes, keeping an eye on them to ensure they don’t overcook.
If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket, making sure they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.
For a stovetop method, use a steamer. Place the muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes or until warmed through. This method helps retain moisture without making the streusel topping soggy.
Best Tools for This Recipe
Oven: Used to bake the muffins at a consistent temperature of 350°F (175°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Mixing spoon: Used to mix the wet and dry ingredients together until just combined.
Fork: Used to mix the streusel topping until it resembles coarse crumbs.
Pastry cutter: An alternative to the fork for mixing the streusel topping.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center.
Wire rack: Allows the muffins to cool completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure all ingredients in advance and place them in separate bowls to streamline the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
Make streusel ahead: Prepare the streusel topping a day before and store it in the fridge.
Room temperature eggs: Place eggs in warm water for a few minutes to quickly bring them to room temperature.
One-bowl method: Mix the wet ingredients in the same bowl you used for the dry ingredients to reduce cleanup time.

Gluten-Free Pumpkin Streusel Muffins
Ingredients
Muffins
- 1 ¾ cups gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup gluten-free flour blend
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup cold butter cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- For the streusel topping, combine the gluten-free flour blend, brown sugar, granulated sugar, cold butter, and cinnamon in a bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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