Gluten Free Pumpkin Streusel Muffins

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Inside: You don’t have to give up baked fall goodies on a gluten free diet! These homemade Gluten Free Pumpkin Streusel Muffins bring back the fun in holiday baking for everyone!

Every fall, we go a little pumpkin crazy – and I’m not about to stop now! These Gluten Free Pumpkin Streusel Muffins are perfect for pleasing all party guests! They taste so delicious that no one would would guess they’re actually gluten free if you didn’t tell them!

Glazed Gluten Free Pumpkin Streusel Muffins

My family isn’t gluten-free but Stacey’s family is gluten-free and dairy-free so we’ve made a conscious effort to include not just healthy recipes for both “camps” but also indulgent baked goods that both of us enjoying eating.

There are so many great-tasting muffin recipes out there for those of us who can eat gluten, but when you’re trying to accommodate a new food intolerance or entertaining guests that are gluten-free, it’s surprising how difficult it can be to find reliable gluten-free recipes that taste amazing.

Gluten-free baking is super easy now, thanks to the wide availability of gluten-free flours, pre-mixed flour blends, etc. All you need are some reliable recipes to show you that going gluten-free doesn’t have to be a hassle or involve giving up delicious treats – like streusel-topped muffins!

These gluten-free pumpkin streusel muffins are spongy and light with a delicious sweet topping and a yummy, dairy-free icing sugar drizzle.

By using good-for-you substitutes like honey, nuts, coconut oil and pumpkin puree, these muffins also add a bit more nutrition to snack time.

They are perfect for fall entertaining or for bringing to a school event where the gluten-free, dairy-free families often only get to enjoy their own baking. I love being able to provide a special treat for kids who normally have to watch their friends indulge because they have dietary restrictions. (So make sure to put “gluten-free” and “dairy-free” in large lettering if you do this, too!)

Ingredients for Gluten-free Streusel Muffins

  • ¼ cup coconut oil, melted
  • ¼ cup honey
  • ½ cup water
  • 1 cup pumpkin puree
  • 1 cup almond flour
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 Tablespoon cinnamon
  • 2 teaspoons vanilla extract

For the Streusel Topping:

  • ¼ cup almond flour
  • 1 Tablespoon melted coconut oil
  • 1 Tablespoons ground hazelnuts
  • 3 Tablespoons butter

For the Glaze:

  • ⅛ cup honey
  • ⅛ cup water
  • 1 teaspoon cinnamon

Kitchen Tools You May Find Helpful

How to Make Gluten Free Pumpkin Streusel Muffins

Preheat oven to 375°F and line your muffin tray with paper liners.

TIP: We also love these silicone baking cups because they’re washable and reusable, plus the muffins pop right out! 

In a small bowl, stir together the flour, baking soda, and cinnamon. Set aside.

Beat together the eggs, oil, honey, pumpkin and vanilla.

Slowly add in the dry ingredients.

Portion 1/3 cup amounts of the muffin batter into the prepared muffin tray.

In the now empty dry ingredients bowl, mix the almond flour, coconut oil, and ground hazelnut for the streusel topping.

Spoon 1-2 Tablespoons of streusel topping onto each muffin and bake for 22-25 minutes, until the tops bounce back when tapped.

Remove from the oven and let cool completely before preparing the glaze by mixing all ingredients together and spooning into a piping bag.

Drizzle the glaze over the cooled muffins. Let the glaze set before serving or packaging.

Free printable copy of this gluten free pumpkin streusel muffins recipe available at bottom of post.

Pin this gluten-free streusel muffins recipe:

Homemade Gluten Free Pumpkin Streusel Muffins bring back the fun in holiday baking for everyone! Topped with GF streusel & sweet dairy free glaze.

Grab your free printable copy our Gluten Free Pumpkin Streusel Muffins recipe:

Gluten-free Pumpkin Streusel Muffins

Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup honey
  • ½ cup water
  • 1 cup pumpkin puree
  • 1 cup almond flour
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 Tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • For the Streusel Topping
  • ¼ cup almond flour
  • 1 Tablespoon melted coconut oil
  • 1 Tablespoons ground hazelnuts
  • 3 Tablespoons butter
  • For the Glaze
  • ⅛ cup honey
  • ⅛ cup water
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F and line your muffin tray with paper liners.
  2. In a small bowl, stir together the flour, baking soda, and cinnamon. Set aside.
  3. Beat together the eggs, oil, honey, pumpkin and vanilla.
  4. Slowly add in the dry ingredients.
  5. Portion 1/3 cup amounts of the muffin batter into the prepared muffin tray.
  6. In the now empty dry ingredients bowl, mix the almond flour, coconut oil, and ground hazelnut for the streusel topping.
  7. Spoon 1-2 Tablespoons of streusel topping onto each muffin and bake for 22-25 minutes, until the tops bounce back when tapped.
  8. Remove from the oven and let cool completely before preparing the glaze by mixing all ingredients together and spooning into a piping bag.
  9. Drizzle the glaze over the cooled muffins. Let the glaze set before serving or packaging.
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Do you try to eat gluten-free? What special treats would you love to see us recreate to be gluten-free?

For more delicious gluten-free recipes your whole family will love, check out our gluten-free apple berry pie recipe or our paleo shrimp zoodles recipe:

Forget what you know about healthy food! This Paleo Shrimp Zoodles recipe is bursting with flavor and takes about the same amount of time as regular pasta!

 

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