Gluten-Free Pumpkin Streusel Muffins
Delicious gluten-free pumpkin muffins topped with a crunchy streusel.
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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.
Nutritional Value
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.5mg
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