Gluten-Free Pumpkin Muffin Recipe
Servings: 12 muffins
Calories: 307kcal
Make the best gluten-free pumpkin muffins with this easy recipe. They're fluffy, moist, topped with a crunchy streusel!
Print
Pin
Ingredients
Muffin Batter
- 1¾ cup gluten-free 1-to-1 flour a blend that includes xanthan gum
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ cup oil neutral flavor oil like avocado oil or light olive oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1½ cups pure pumpkin purée
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons plain Greek yogurt sour cream or mayo also work
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup gluten-free 1-to-1 flour
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter cubed and chilled
- pinch fine sea salt
- 2 tablespoons pepitas
Instructions
Muffin Batter
- In a medium bowl, mix together the gluten-free flour, cornstarch, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, add the oil, granulated sugar, brown sugar, pumpkin purée, eggs, milk, Greek yogurt, vanilla, and whisk until smooth.
- Add the dry ingredients and mix until combined. Take a silicone spatula and run it along the sides and bottom of the bowl to make sure you have no pockets of dry flour. Let the batter rest for 20 minutes.
- While the batter rests, preheat your oven to 410°F (210°C) and line a muffin pan with paper liners.
Streusel
- In a bowl, add the gluten-free flour, granulated sugar, salt, and cold butter. Use your fingertips to pinch and work the butter into the flour and sugar. Add the pepitas and mix.
Baking
- Evenly portion out the muffin batter in the muffin pan, and top them with equal amounts of streusel (about a heaped teaspoon per muffin). Bake the muffins in the preheated oven for 7 minutes, then turn the temperature down to 375°F (190°C) without opening the oven door, and bake for an additional 16-18 minutes. A toothpick inserted into the center should come out clean or with a couple of crumbs on it. Let them cool for 10 minutes in the pan, and then move them onto a wire rack to cool completely.
Love this recipe?Snap a photo and share tagging @aimadeitforyou or tag #aimadeitforyou!
Nutrition
Serving: 1muffin | Calories: 307kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Sodium: 180mg | Fiber: 3g | Sugar: 24g