These best gf pumpkin muffins are a warm, indulgent treat that are easy to whip up. With their fluffy texture and delightful pumpkin spice flavor, they’re perfect for any occasion. Plus, they’re gluten-free and family-approved, making them a healthy choice for everyone!
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Best GF Pumpkin Muffins with Streusel Topping
Imagine biting into a soft muffin topped with a sweet, crumbly streusel. These gluten-free pumpkin muffins will fill your kitchen with an enticing aroma that will have everyone rushing to the table. They’re not just tasty; they’re comforting and satisfying!
Ingredients for Delicious Gluten-Free Pumpkin Muffins
For the Muffin Batter
- 2 large eggs
- ¼ cup milk (dairy or non-dairy)
- 1 ½ cups pumpkin puree
- ½ cup neutral oil (avocado, canola, or vegetable)
- ½ cup white sugar
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 cups gluten-free flour
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Streusel Topping
- ⅔ cup gluten-free flour
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup salted butter, softened
How to Make the Best GF Pumpkin Muffins
Preparing the Streusel
Start by preheating your oven to 425°F. Line a muffin tin with parchment liners. In a small bowl, combine the gluten-free flour, sugars, pumpkin pie spice, and softened butter. Mash with a fork until crumbly and set it aside.
Mixing the Muffin Batter
In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate medium bowl, whisk the eggs. Then, add the milk, oil, white sugar, brown sugar, pumpkin puree, and vanilla, mixing until smooth.
Combining Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently just until combined; do not overmix. This will keep your muffins light and fluffy.
Baking and Cooling Your Muffins
Distribute the batter into the lined muffin cups, filling them almost to the top. Sprinkle the streusel evenly over the batter and press gently to adhere. Bake for 5 minutes at 425°F, then reduce the temperature to 375°F without opening the oven door. Bake for an additional 17-19 minutes, or until a toothpick comes out clean. Allow the muffins to cool completely before serving.
Tips for Perfect Gluten-Free Pumpkin Muffins
Choosing the Right Gluten-Free Flour
For the best texture, measure your gluten-free flour by stirring it first, then scooping it into a measuring cup and leveling it off with a knife. I recommend using Bob’s Red Mill 1:1 blend for optimal results. Avoid brands like Namaste or gfJules to prevent a gummy texture.
The Best Pumpkin Puree for Muffins
Using high-quality pumpkin puree is essential. I suggest Libby’s brand, as store brands can vary in texture and flavor.
Achieving Soft and Domed Muffins
Make sure to not overmix the batter. This helps achieve that perfect soft, domed top that everyone loves in muffins.
FAQs
What ingredients do I need for best gf pumpkin muffins?
For the best gf pumpkin muffins, you’ll need eggs, milk, pumpkin puree, neutral oil, white sugar, brown sugar, gluten-free flour, cinnamon, pumpkin pie spice, salt, and baking soda for the batter. For the streusel topping, you’ll need gluten-free flour, white sugar, brown sugar, pumpkin pie spice, and salted butter.
How do I make best gf pumpkin muffins step by step?
To make best gf pumpkin muffins, prepare the streusel topping first. Then, whisk the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures without overmixing, fill the muffin cups, add the streusel, and bake in a preheated oven.
Can I make best gf pumpkin muffins ahead of time?
Yes, you can make best gf pumpkin muffins ahead of time. They store well and can be enjoyed for several days after baking.
How should I store leftover best gf pumpkin muffins?
Store leftover best gf pumpkin muffins in an airtight container at room temperature. They will stay soft and delicious for several days.
Related Recipes to Try
- Blueberry Muffins
- Greek Yogurt Blueberry Muffins
- Lemon Blueberry Muffins
- Mini Blueberry Banana Muffins
- Blueberry Muffin Bread
- Blueberry Cream Cheese Muffins
Conclusion
These delightful best gf pumpkin muffins are a must-try for anyone looking to indulge in a cozy treat. With their soft texture and sweet streusel topping, they’re perfect for breakfast or a snack. For more fun ideas, check out other delicious recipes on Pinterest to inspire your next baking adventure!
Best GF Pumpkin Muffins: Cozy and Delicious!
Equipment
- mixing bowl
- whisk
- knife
Ingredients
- For Muffins:
- 2 large eggs
- ¼ cup milk dairy or non-dairy
- 1 ½ cups pumpkin puree
- ½ cup neutral oil avocado, canola, or vegetable
- ½ cup white sugar
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 cups gluten-free flour
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- For Streusel Topping:
- ⅔ cup gluten-free flour
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup salted butter, softened
Instructions
- Preheat oven. Line muffin tin with parchment liners.
- Prepare streusel topping: Combine flour, sugars, pumpkin pie spice, and butter in a small bowl. Mash with a fork until crumbly. Set aside.
- Prepare dry ingredients: Whisk together gluten-free flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Prepare wet ingredients: Whisk eggs in a medium bowl, then whisk in milk, oil, white sugar, brown sugar, pumpkin puree, and vanilla until smooth.
- Combine mixtures: Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fill cups: Distribute batter into lined muffin cups, filling almost to the top (approximately 2 tablespoons per cup).
- Add topping: Sprinkle streusel evenly over batter and press gently to adhere.
- Bake: Bake at 425°F for 5 minutes. Reduce temperature to 375°F (leave oven door closed) and bake for 17-19 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool completely before serving.
Notes
– Recommended gluten-free flour: Bob’s Red Mill 1:1 blend. Avoid Namaste or gfJules blends to prevent gummy texture.
– Pumpkin puree: Libby’s brand recommended; store brands may differ in quality.
– Milk and oil substitutions are acceptable (any milk, neutral oil).
– Streusel topping can be made with softened or melted butter.
