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–+ servings

Gluten Free Pumpkin Muffins (with Crumble Topping)

Soft and moist gluten free pumpkin muffins made with real pumpkin puree, maple syrup, coconut sugar and warm pumpkin pie spice. A buttery cinnamon crumble topping makes these easy muffins the perfect cozy fall treat.
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Course Dessert
Cuisine American
Servings 12

Ingredients
  

Muffin Batter

Crumb Topping

Instructions
 

  • Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
  • In a small bowl, combine the coconut sugar, gluten-free flour, cinnamon, and salt. Add the melted butter or coconut oil and stir with a fork until crumbly. Set aside.
    1/3 cup coconut sugar, 1/3 cup Gluten free 1 to 1 flour, 1/2 tsp cinnamon, 1/4 tsp sea salt, 2 tbsp unsalted butter or coconut oil
  • In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
    2 cups Gluten Free 1 to 1 Flour, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 1 tbsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp sea salt
  • In a large mixing bowl, whisk the eggs and coconut sugar until well combined. Add the maple syrup, melted coconut oil, and pumpkin puree and whisk until smooth.
    1 cup coconut sugar, 1/2 cup pure maple syrup, 2 large eggs, 3/4 cup coconut oil
  • Add the dry ingredients to the wet ingredients and gently stir until just combined. Don't overmix.
  • Divide the muffin batter evenly between the prepared muffin cups. Sprinkle the crumble generously over the top of the muffins.
  • Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack.

Notes

  • Use room-temperature ingredients: Let the eggs come to room temperature and allow the melted coconut oil to cool slightly before mixing.
  • Use pure pumpkin puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
  • Don’t overmix: Stir the dry ingredients into the wet ingredients just until combined to keep the muffins soft and tender.
  • Don’t overbake: Start checking around 20 minutes. A toothpick should come out clean or with a few moist crumbs.
  • For dairy-free muffins: Use coconut oil instead of butter in the crumble topping.
Keyword gluten free pumpkin muffins
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