Turkey Cheese Ball Thanksgiving Appetizer

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

• Hand mixer or Stand mixer
• Non-slip mixing bowls
• Muffin tray
• Piping bag

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:

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

Print

Yum

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.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.inthekidskitchen.com/baking-with-kids/gluten-free-pumpkin-streusel-muffins/

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:

A perfectly moist classic pumpkin bundt cake…that’s easier than ever to make! You’ll love this foolproof Fall dessert recipe!

Cake Mix Pumpkin Bundt Cake Recipe

Fall is my favorite season, in no small part due to the desserts! I look forward all year to those spicy flavors like pumpkin and cinnamon! I loooove pumpkin swirl cheesecake, but sometimes I don’t want to spend all day baking.

This pumpkin bundt cake recipe is one of my favorites because it incorporates a sneaky box cake shortcut that’s just about impossible to mess up. It saves time and energy and creates a perfectly springy cake every single time!

Update: This Pumpkin Bundt Cake was one of our most popular recipes of 2017 – as you can see we made it multiple times and took lots of different photos!

Because this cake was so loved by our readers, we created another pumpkin bundt cake for 2018, this time with chocolate chips and made in the Instant Pot. Click here to try our Instant Pot Pumpkin Chocolate Chip Cake!

Watch our quick video to see how easily this pumpkin cake recipe comes together and then scroll down for our free printable recipe:

Pumpkin spice cake ingredients:

• 1 package yellow cake mix
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 15oz can pumpkin
• 1/4 cup water
• 1 teaspoons ground cinnamon
• 3 eggs, room temp

For the warm vanilla glaze:

• 1 cup powder sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup whole milk, as needed
• 1 teaspoon vanilla

Tip: If you’re a die-hard pumpkin fan, feel free add 1-2 teaspoons of pumpkin pie spice to the cake mixture for extra flavor!

Kitchen Tools You May Find Helpful

• Bundt cake pan
• Non-slip mixing bowls
• Stand mixer
• Cooling rack
• Whisk

How to Make an Easy Pumpkin Bundt Cake

Preheat oven to 350°F. Grease a bundt pan and set aside.

In the bowl of a stand mixer add all cake ingredients and beat on medium speed for 2 minutes or until well combined.

Pour batter into bundt pan and bake for 40-50 minutes, until an inserted toothpick comes out clean.

Cool for 15 minutes in the bundt pan before flipping and releasing onto a cooling rack.

To make the vanilla glaze:

Combine all glaze ingredients in a medium bowl and hand whisk until smooth. Pour over cooled cake and let sit for 10 minutes to harden before slicing.

Free printable copy of this pumpkin bundt cake recipe available at bottom of post.

Pin this easy cake mix pumpkin bundt cake on Pinterest:

Grab your free printable for our pumpkin bundt cake recipe:

Print

Yum

Cake Mix Pumpkin Bundt Cake (with Video)

Ingredients

• 1 package yellow cake mix
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 15oz can pumpkin
• 1/4 cup water
• 1 teaspoons ground cinnamon
• 3 eggs, room temp
For the warm vanilla glaze:
• 1 cup powder sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup whole milk 
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Grease a bundt pan and set aside.
3. In a bowl of a stand mixer add all cake ingredients and beat on medium speed for 2 minutes or until well combined. 
4. Pour batter into bundt pan and bake for 40-50 minutes, until an inserted toothpick comes out clean.
5. Cool for 15 minutes in the bundt pan before releasing onto a cooling rack.
6. For the vanilla glaze, combine all ingredients in a medium bowl and whisk until smooth.
7. Pour over cooled cake and let sit for 10 minutes to harden before cutting.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.inthekidskitchen.com/holiday-fun/cake-mix-pumpkin-bundt-cake/

More of our favorite festive pumpkin recipes:

Copycat Starbucks Pumpin Loaf

Jack’O’Lantern Halloween Pancakes

For a fragrant Fall sensory activity, try this Pumpkin Spice Play Dough from Sugar Spice & Glitter!