The best part of these gluten-free pumpkin muffins might be the topping! A buttery pecan streusel bakes into perfectly crunchy clusters over each soft, warmly spiced muffin. As if that's not enough, finish them with a drizzle of maple glaze. The result is a tender, bakery-style muffin worthy of a spot in your fall baking repertoire!
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Katie's Recipe Notes
I developed these muffins by pulling from two recipes I already love, my gluten-free pumpkin bread and my gluten-free blueberry muffin recipes. I love the flavor of the pumpkin bread but wanted the texture of the blueberry muffins.
The first test rose well, but the batter was too thick, which left the crumb a bit too dense. I added a little milk and that was all it needed for a lighter, more tender muffin.
Then my daughter informed me that her Starbucks pumpkin bread had more flavor than my muffins... excuse me?! We can't have that. So, with a bit of humility, I bumped up the cinnamon and pumpkin spice just a bit. The final muffins are soft and tender, warmly spiced, and a distinctly different recipe from simply turning pumpkin bread into muffins.
Gluten-Free Pumpkin Muffin Ingredients
- Gluten-free flour blend: I tested this recipe with Bob's Red Mill 1:1 flour. I am confident King Arthur Measure for Measure or Cup4Cup Multipurpose will work, but you may see slight differences in the results. I also have my Copycat Bob's Blend if you prefer to make your own.
- Pumpkin Purée: Be sure to use 100% pure pumpkin and not pumpkin pie filling.
- Butter and Oil: Butter adds flavor, while the oil helps keep the muffins soft and tender. I used avocado oil, but canola oil will also work.
- Granulated sugar and brown sugar: Sugar adds tenderness and sweetness. Brown sugar adds moisture and a depth of flavor.
- Ground cinnamon and pumpkin pie spice: While cinnamon is the predominant spice, the nutmeg, ginger, cloves and allspice found in pumpkin pie spice are the quintessential flavors of fall.
Pecan Streusel Topping
- Gluten-free flour blend: I used Bob's Red Mill 1:1.
- Chopped pecans: Not toasted.
- Brown sugar, Butter, Cinnamon, Salt
Maple Glaze
- Powdered sugar
- Maple syrup: Use pure maple syrup, not pancake syrup.
- Milk, Vanilla extract, Salt
*Refer to the recipe card below for exact measurements.
Out of Muffin Liners?
These homemade parchment paper muffin liners are simple to make and cheaper than store-bought!
Making The Muffins
- Step 1: Start with the streusel. Combine the melted butter with the sugar, then the remaining streusel ingredients. Set aside while you prepare the muffins.
- Step 2: In a small bowl, whisk together the eggs, pumpkin purée, milk, oil, and vanilla extract. Set aside.
- Step 3: In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, and salt, along with the cinnamon and pumpkin pie spice.
- Step 4: Next, blend the softened butter into the dry ingredients until it is fully incorporated and there are no large clumps of butter.
- Step 5: Add the wet ingredients into the dry mixture, and blend until thick and smooth.
- Step 6: Scoop about ¼ cup of batter into each paper-lined muffin cup.
- Step 7: Top each muffin with 1 tablespoon of the pecan streusel topping. For larger crunchy clusters, squeeze the streusel together and break it into uneven chunks over the muffin batter. Gently pat the streusel on top of the muffin batter to ensure it sticks.
- Step 8: Bake the muffins according to the recipe card below.
- Step 9: While the muffins cool, prepare the maple glaze. Whisk together the powdered sugar, maple syrup, salt, and vanilla. Finish by adding a bit of milk at a time, just to reach a thick but drizzly consistency.
- Step 10: Once the muffins have cooled, drizzle each one with maple glaze.
Measure by Weight
Although I've provided both volume and metric measurements, I recommend you measure by weight if possible. Measuring by weight is the most accurate way to bake!
If you need a kitchen scale, you can find a cheap one at most grocery stores for around $10. I highly recommend this scale though because you can measure both small amounts (less than 10g) and large amounts (over 10g) on the same scale!
Recipe FAQs
What should the pumpkin muffin batter look like?
The batter should be thick and scoopable, but not stiff like dough. Weigh the flour and do not leave out the milk, since too much flour or too little liquid can produce a dense, breadlike muffin.
Why is the butter mixed into the flour?
This method is called reverse creaming. Mixing softened butter into the dry ingredients coats the flour and starches with fat before the liquid is added. This creates a finer, more even crumb and helps keep the muffins tender.
Why doesn't this recipe use a full can of pumpkin?
This recipe makes 12 muffins and ⅔ cup of pumpkin is the perfect amount for this batter. Using a full can would require making a larger batch. Otherwise, the extra moisture would make the muffins heavier and more like pumpkin bread. There's still plenty of pumpkin flavor but the muffins have a light, tender crumb.
Store leftover pumpkin in a clean, airtight container in the refrigerator for up to 3-4 days, or freeze it for later. Discard if you see signs of mold. Use the leftover pumpkin in a variety of recipes!
Recipes To Make With Leftover Canned Pumpkin:
Storage
Enjoy these muffins as fresh as possible. Once completely cooled, store them in an airtight container at room temperature for 1-2 days. Because the muffins are very moist, the streusel will soften over time.
For longer storage, freeze the muffins. Store them in a freezer-safe container for up to 2 months, then thaw uncovered at room temperature.
More Gluten-Free Muffins
Recipe
Gluten-Free Pumpkin Muffins with Streusel
Equipment
- Stand Mixer or hand mixer
- 12-cup muffin tin
- parchment paper muffin liners
Ingredients
Pecan Streusel
- 28 g unsalted butter, melted (2 Tablespoons)
- 53 g light brown sugar (¼ cup)
- 34 g Bob's Red Mill 1:1 Gluten-Free Flour (¼ cup)
- 40 g finely chopped pecans (⅓ cup)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
Pumpkin Muffins
- 160 g pumpkin purée (⅔ cup )
- 2 large eggs
- 60 g milk (¼ cup )
- 39 g avocado oil (3 tablespoons )
- 4 g vanilla extract (1 teaspoon )
- 220 g Bob's Red Mill 1:1 Gluten-Free Flour (1⅔ cups )
- 110 g granulated sugar (½ cup )
- 53 g light brown sugar (¼ cup packed )
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 57 g unsalted butter, softened (4 tablespoons )
Maple Glaze
- 60 g powdered sugar (½ cup )
- 20 g pure maple syrup (1 tablespoon )
- 1 g vanilla extract (¼ teaspoon )
- Pinch of salt
- 5 g milk (1 teaspoon, starting with ½ teaspoon)
Instructions
Make the Pecan Streusel
- Combine the melted butter and brown sugar in a small bowl. Stir in the gluten-free flour, pecans, cinnamon, and salt. Set aside while you prepare the muffin batter.
Make the Muffins
- Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- Whisk together the pumpkin purée, eggs, milk, oil, and vanilla extract in a medium bowl. Set aside.
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Add the softened butter to the dry ingredients. Mix on low-medium speed until the butter is evenly distributed and the mixture resembles damp sand. There should be no visible pieces of butter.
- Add the pumpkin mixture. Mix on low speed until combined, then increase to medium and beat briefly until the batter is thick and smooth. Scrape down the bowl as needed. Avoid prolonged mixing.
- Divide the batter evenly among the 12 muffin cups, using a ¼-cup (2-ounce) scoop.
- Top each muffin with approximately 1 tablespoon of streusel. For large, crunchy clusters, squeeze portions of the streusel together, then break them into uneven pieces over the batter. Gently press the streusel onto the batter so it sticks.
- Bake for 22-25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should read 205-210°F.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Maple Glaze
- Stir together the powdered sugar, maple syrup, vanilla extract, and salt in a small bowl.
- Add ½ teaspoon of milk, then continue adding milk a little at a time until the glaze is smooth and thick but easy to drizzle.
- Drizzle the glaze over the cooled muffins and serve.
Notes
- Gluten-free flour: This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour. For best results, use a similar measure-for-measure blend that contains xanthan gum and weigh the flour.
- Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling.
- Storage: These muffins are best the day they are baked but can be stored in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze the muffins without the glaze for up to 2 months. Thaw uncovered at room temperature, then add the glaze before serving.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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