These super fluffy gluten free/ refined sugar free pumpkin streusel muffins are a whole mood. They are super light and soft, have the best pumpkin flavor, and a seriously addicting coconut sugar walnut streusel. Now that it’s October, I had to share this pumpkin recipe. The glaze is decadent but totally optional! I’ve made them with and without dairy and they’re fantastic either way. See recipe below and tag me if you make them!
Recipe: Pumpkin Streusel Muffins
Ingredients
For The Pumpkin Muffins
- 1 ½ cups Pumpkin Puree (do not use pumpkin pie mix – should only list one ingredient “pumpkin” on the back of the can)
- 1 cup Coconut Sugar
- 2 Eggs
- ½ cup Butter, melted (replace with Olive Oil here if making dairy free)
- ¼ cup Milk (can use whole milk or nut milk)
- 1 tbsp Vanilla Extract
- 1 cup GF 1-to-1 Baking Flour (I used Bobs Redmill for this one)
- ¾ cup Almond Flour, packed
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Ceylon Cinnamon
- 1 tsp Ginger
- ½ tsp Pumpkin Pie Spice
- ½ tsp Nutmeg
- ¼ tsp Allspice
For The Streusel
- ¼ cup Salted Butter, melted (use melted coconut oil or melted vegan butter here if making dairy free)
- ½ cup Coconut Sugar
- 2 tsp Maple Syrup
- ¼ cup GF 1-to-1 Baking Flour (I used Bobs Redmill for this one)
- ¼ cup Almond Flour
- ½ cup Walnuts, chopped
- 2 tbsp Coconut Flakes
- ½ tsp Salt
For The Glaze (optional)
- ½ cup Powdered Sugar
- 1-2 tbsp Milk
- 1 tsp Vanilla Extract
Directions
- Preheat oven to 375°F. Line 12 muffin cups with muffin liners and set aside.
- In a large mixing bowl or kitchen aid, combine the pumpkin puree, sugar, eggs, butter/ oil, milk and vanilla extract. Mix well.
- Add the gluten free flour, almond flour, baking soda, baking powder, salt, cinnamon, ginger, pumpkin pie spice, nutmeg and allspice, and stir until combined.
- Scoop batter into prepared muffin tins, filing about ¾ of the way. Set aside and make streusel.
- Combine all streusel ingredients in a bowl (can use a fresh bowl or the same bowl you used for the pumpkin batter!)
- Mix together until the mixture resembles wet sand. You’ll want it to be kind of clumpy. Sprinkle the streusel over the muffin batter, dividing it evenly among the muffins.
- Bake for 16-19 minutes at 375°F depending on the size of your muffins. Take the muffins out after 16 minutes when a toothpick inserted into the center comes out mostly clean. Allow to cool for 5 min.
- While the muffins cool, make the glaze. In a small bowl, mix glaze ingredients together until combined. Drizzle the glaze over the muffins and enjoy!
