Gluten Free Pumpkin Streusel Muffins

With over 15 years of experience in gluten-free baking (I’ve been gluten-free myself since 2006), I’ve meticulously tested this gluten-free pumpkin muffin recipe that I’m thrilled to share with you. These muffins boast beautifully domed, bakery-style tops that make it impossible to tell they’re gluten-free.

Best muffins ever!  They are not dense like most gf baked goods!  I have made them twice now once with crumble and once with chocolate chips, both ways are good!
-Melissa

Packed with moisture and bursting with pumpkin flavor, you’ll want to make this year round, not just in the Fall. Plus, I’ll share four essential tips to help you achieve big, fluffy gluten-free muffins every time!

This recipe for gluten-free pumpkin muffins won’t disappoint. Like my gluten-free vanilla cupcakes, you’ll get a tender crumb, perfect texture, and all those fall flavors you’ve been craving! They’re so good, you can share them with friends and no one will suspect that they’re gluten-free!

Gluten Free Pumpkin Muffin Recipe Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

FOR THE CRUMB TOPPING:

• Gluten-free all purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour
• Brown sugar
• Cinnamon
• Salt
• Unsalted butter – straight from the fridge is fine because we’re going to melt the butter

FOR THE MUFFINS:

• Gluten-free all purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour
• Baking powder 
• Baking soda
• Salt
• Cinnamon, nutmeg, and ginger – classic fall spices 
• Pumpkin puree – not pumpkin pie mix
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs

If adding chocolate chips, I recommend using 1 & 1/2 cups semi-sweet chocolate chips. 

How to Make Gluten Free Pumpkin Muffins

Make the crumb topping:

1. Mix all ingredients. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well to combine all the dry ingredients. 
2. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.
3. Set aside. Set the crumb aside until ready to use. The streusel topping can be made in advance and stored in an airtight container in the fridge for 3 days. 

Make the muffins:

1. Mix the dry ingredients. In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Stir with a spoon to combine and set aside.
2. Mix the wet ingredients. In a larger mixing bowl combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds. 

3. Finish the batter. Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
4. Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes.
5. Prepare. Preheat the oven to 425ºF. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. 
6. Fill. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 

Ready to start baking? Here’s what you’ll need to do.

Assemble GF Pumpkin Muffins

Add streusel topping. Break the crumb into small pieces and begin to generously pile the crumb topping on each muffin. I found it easiest to squeeze some of the crumb in my hands, forming a ball, then break off smaller pieces, lightly pressing the crumb into the batter.

Bake. Bake at 425ºF for 7 minutes, then after those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet.

Return the muffins to the oven, then drop the temperature to 350ºF for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

Pumpkin Muffins Gluten Free Variations

Our base recipe for gluten free pumpkin muffins can be easily transformed into gluten free pumpkin muffins with streusel topping or gluten free pumpkin chocolate chip muffins! 

To add a crumb topping, follow our streusel topping directions in the recipe card. If you want to make pumpkin chocolate chip muffins, add 1 cup of semi-sweet chocolate chips to the batter while mixing. Then press an additional 1/2 cup of chocolate chips on top of the muffins before baking.

You can also opt to skip the streusel and the chocolate chips, and make plain pumpkin muffins! 

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

5. Push the Crumb Back On

After those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet. Return the muffins to the oven,  drop the temperature to 350ºF and bake for 17-20 minutes. 

Storing and Freezing Muffins

Muffin Storage

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.