I’m excited to share my Gluten Free Pumpkin Muffins, where pumpkin spice and melty chocolate chips meet a crunchy cinnamon streusel in a dairy free, gluten free bake that’s ideal for Fall.

Jump to Recipe

I keep testing fall bakes and this batch of Gluten Free Pumpkin Muffins actually surprised me. The warm hint of pumpkin pie spice and little pockets of dairy free chocolate chips make each bite a tiny mystery, like did I mean to add that much joy.

I was skeptical at first but it held up, crumbs that aren’t chalky and a top that breaks the right way. I won’t tell you my full secrets but if you bookmark recipes for Gluten Free Fall Recipes or toss ideas into a Gf Desserts folder, this one needs a spot.

Ingredients

Print Recipe (No Advertisments)

Gluten free all purpose flour: Provides carbs and structure, often has added fiber and needs xanthan gum.
Pumpkin puree: Adds moisture, beta carotene and fiber, it’s mildly sweet with an earthy note.
Eggs: Give protein, richness and lift, they help bind gluten free batters together.
Sugars: Provide sweetness, browning and chew, brown sugar brings a molasses like depth.
Neutral oil: Adds fat for tenderness and moist crumb, keeps muffins soft for days.
Cinnamon and pumpkin spice: Warm, aromatic flavors that boost taste, tiny antioxidants too.
Dairy free chocolate chips: Sweet pockets of chocolate, add fat and carbs, melt into gooey bites.

Ingredient Quantities

2 cups (240 g) gluten free all purpose flour, 1 to 1 blend

1 tsp xanthan gum (if your blend does not contain it)

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 tsp baking soda

2 tsp baking powder

1/2 tsp fine sea salt

2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves, optional

1 cup (225 g) pumpkin puree

2 large eggs

1/3 cup (80 ml) neutral oil such as canola or melted coconut oil

1/4 cup (60 ml) unsweetened dairy free milk such as almond or oat

1 tsp vanilla extract

3/4 cup (130 g) dairy free chocolate chips

1/2 cup (60 g) gluten free flour for streusel

1/4 cup (50 g) packed brown sugar for streusel

1/2 tsp ground cinnamon for streusel

3 tbsp (42 g) chilled coconut oil or vegan butter for streusel

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners or spray well with oil; let the oven heat while you mix stuff.

2. In a large bowl whisk together 2 cups (240 g) gluten free all purpose flour, 1 tsp xanthan gum if your blend does not contain it, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp fine sea salt, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves if using. Spoon and level the flour for best results.

3. In another bowl beat 1 cup (200 g) granulated sugar with 1/2 cup (100 g) packed light brown sugar, then stir in 1 cup (225 g) pumpkin puree, 2 large eggs, 1/3 cup (80 ml) neutral oil, 1/4 cup (60 ml) unsweetened dairy free milk and 1 tsp vanilla extract until smooth; room temp eggs and pumpkin help it come together easier.

4. Pour the wet into the dry and fold gently with a spatula until just combined, dont overmix or your muffins will get dense; a few streaks are ok.

5. Toss 3/4 cup (130 g) dairy free chocolate chips in a tablespoon of the gluten free flour from the streusel portion to help them not sink, then fold the chips into the batter.

6. Make the streusel by cutting together 1/2 cup (60 g) gluten free flour, 1/4 cup (50 g) packed brown sugar and 1/2 tsp ground cinnamon with 3 tbsp (42 g) chilled coconut oil or vegan butter until coarse crumbs form; use a fork or pastry cutter and keep the fat cold so you get nice clumps.

7. Using an ice cream scoop or two spoons, fill each muffin cup nearly to the top with batter, then sprinkle a generous pinch of streusel over each mound.

8. Bake at 350 F (175 C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter; rotate the pan halfway if your oven has hot spots.

9. Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool completely; store leftovers in an airtight container at room temp for 2 days or in the fridge up to 5 days, and freeze extras for up to 3 months.

Equipment Needed

1. 12-cup muffin tin (with liners or oil spray), let oven heat while you mix
2. Large mixing bowl for dry ingredients
3. Medium mixing bowl for wet ingredients
4. Whisk plus rubber spatula for folding, a wooden spoon works too
5. Measuring cups and spoons, and a kitchen scale if you want precise grams
6. Ice cream scoop or two spoons to portion batter
7. Pastry cutter or fork for the streusel, keep the fat cold or it wont clump right
8. Wire cooling rack and toothpick to test doneness

FAQ

Q: Can I skip the xanthan gum if my flour blend already has it? A: Yes. If your blend already contains xanthan gum just leave the 1 tsp out. If it doesn't, add the 1 tsp called for. As a quick swap you can use 1 tbsp ground flax or chia mixed with 3 tbsp water (let sit 5 minutes) but the crumb will be a bit more dense and slightly darker.

Q: Fresh pumpkin or canned puree, which is better? A: Canned pumpkin puree is easiest and consistent. If you use fresh pumpkin roast, scoop and blend, then drain any excess liquid so batter isn't too wet. Fresh can be great but you'll need a little less liquid sometimes.

Q: Can I use regular milk and butter instead of dairy free? A: Totally. Use the same amounts of cow milk and regular butter (cold and cut into pieces) for the streusel if you want. The muffins will taste richer but otherwise bake the same.

Q: Why did my muffins sink in the middle or come out gummy? A: Most likely overmixing or underbaking. Mix wet and dry until just combined, some lumps are ok. Make sure oven is fully preheated and don't open the door while baking. Check doneness with a toothpick in the center it should come out mostly clean with maybe a few crumbs.

Q: How do I keep the streusel crunchy and not soggy? A: Use chilled coconut oil or cold vegan butter and rub it into the dry streusel until pea sized clumps form, then sprinkle on top just before baking. If your batter is very wet press the streusel gently on top so it sticks. For extra crunch bake 2-3 minutes longer on the top rack but watch so they don't burn.

Q: How should I store or freeze these muffins? A: Cool completely then store in an airtight container at room temp for 2-3 days or in the fridge up to 5 days. To freeze wrap individually then put in a freezer bag up to 3 months. Reheat from frozen in the microwave 20-30 seconds or thaw at room temp.

Gluten Free Pumpkin Muffins Recipe Substitutions and Variations

Gluten free all purpose flour (2 cups): use 2 cups certified oat flour for a nuttier softer muffin, or try a quick mix of 1 cup brown rice flour + 1 cup tapioca starch for a lighter crumb. Keep the xanthan gum or add 1 tsp psyllium if your blend has no binder.
Xanthan gum (1 tsp): swap 1:1 with 1 tsp psyllium husk powder, or use 1 tsp ground chia or flax but add about 1 tbsp extra liquid since they absorb more, texture will change a bit.
Eggs (2 large): replace with 1/2 cup unsweetened applesauce for moist cakey muffins, or use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 minutes) for better structure.
Neutral oil (1/3 cup): use 1:1 melted coconut oil or melted vegan butter, or replace with 1/3 cup applesauce to cut fat though muffins will be denser and less tender.

Pro Tips

1) Weigh your flour if you can. If not, spoon it into the cup and level with the back of a knife dont pack the flour into the cup or your muffins will be dry and dense.

2) Let the batter rest for 10 to 15 minutes before scooping so the gluten free flour can hydrate, it really improves the crumb and helps the batter come together without overmixing.

3) Keep the streusel fat cold and make slightly large crumbs, then pop the bowl in the fridge while the oven preheats so the bits hold up and give you crunchy peaks instead of melting flat.

4) To keep chocolate chips from sinking toss them in a tablespoon of the gluten free flour or use mini chips, you can also chill the chips for a few minutes before folding them in for extra help.

5) Dont overbake, pull them when a toothpick comes out with a few moist crumbs not completely clean, cool in the tin for just 5 to 10 minutes then move to a rack; store with a paper towel in the container to manage moisture and reheat briefly to refresh the streusel.

Gluten Free Pumpkin Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my Gluten Free Pumpkin Muffins, where pumpkin spice and melty chocolate chips meet a crunchy cinnamon streusel in a dairy free, gluten free bake that’s ideal for Fall.

Servings

servings

Calories

372

kcal

Equipment: 1. 12-cup muffin tin (with liners or oil spray), let oven heat while you mix
2. Large mixing bowl for dry ingredients
3. Medium mixing bowl for wet ingredients
4. Whisk plus rubber spatula for folding, a wooden spoon works too
5. Measuring cups and spoons, and a kitchen scale if you want precise grams
6. Ice cream scoop or two spoons to portion batter
7. Pastry cutter or fork for the streusel, keep the fat cold or it wont clump right
8. Wire cooling rack and toothpick to test doneness

Ingredients

2 cups (240 g) gluten free all purpose flour, 1 to 1 blend
1 tsp xanthan gum (if your blend does not contain it)
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp fine sea salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves, optional
1 cup (225 g) pumpkin puree
2 large eggs
1/3 cup (80 ml) neutral oil such as canola or melted coconut oil
1/4 cup (60 ml) unsweetened dairy free milk such as almond or oat
1 tsp vanilla extract
3/4 cup (130 g) dairy free chocolate chips
1/2 cup (60 g) gluten free flour for streusel
1/4 cup (50 g) packed brown sugar for streusel
1/2 tsp ground cinnamon for streusel
3 tbsp (42 g) chilled coconut oil or vegan butter for streusel

Directions

Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners or spray well with oil; let the oven heat while you mix stuff.
In a large bowl whisk together 2 cups (240 g) gluten free all purpose flour, 1 tsp xanthan gum if your blend does not contain it, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp fine sea salt, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves if using. Spoon and level the flour for best results.
In another bowl beat 1 cup (200 g) granulated sugar with 1/2 cup (100 g) packed light brown sugar, then stir in 1 cup (225 g) pumpkin puree, 2 large eggs, 1/3 cup (80 ml) neutral oil, 1/4 cup (60 ml) unsweetened dairy free milk and 1 tsp vanilla extract until smooth; room temp eggs and pumpkin help it come together easier.
Pour the wet into the dry and fold gently with a spatula until just combined, dont overmix or your muffins will get dense; a few streaks are ok.
Toss 3/4 cup (130 g) dairy free chocolate chips in a tablespoon of the gluten free flour from the streusel portion to help them not sink, then fold the chips into the batter.
Make the streusel by cutting together 1/2 cup (60 g) gluten free flour, 1/4 cup (50 g) packed brown sugar and 1/2 tsp ground cinnamon with 3 tbsp (42 g) chilled coconut oil or vegan butter until coarse crumbs form; use a fork or pastry cutter and keep the fat cold so you get nice clumps.
Using an ice cream scoop or two spoons, fill each muffin cup nearly to the top with batter, then sprinkle a generous pinch of streusel over each mound.
Bake at 350 F (175 C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter; rotate the pan halfway if your oven has hot spots.
Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to cool completely; store leftovers in an airtight container at room temp for 2 days or in the fridge up to 5 days, and freeze extras for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.