Best GF Pumpkin Muffins: Cozy and Delicious!
Best GF Pumpkin Muffins: Cozy and Delicious! is a practical, flavor-forward best gf pumpkin muffins recipe with clear ingredients and step-by-step instructions. - Yield: 12 muffins
- Total Baking Time: 22-24 minutes (5 minutes at 425°F + 17-19 minutes at 375°F)
- Storage: Muffins remain soft for several days after baking.
Equipment
- mixing bowl
- whisk
- knife
Ingredients
- For Muffins:
- 2 large eggs
- ¼ cup milk dairy or non-dairy
- 1 ½ cups pumpkin puree
- ½ cup neutral oil avocado, canola, or vegetable
- ½ cup white sugar
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 cups gluten-free flour
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- For Streusel Topping:
- ⅔ cup gluten-free flour
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup salted butter, softened
Instructions
- Preheat oven. Line muffin tin with parchment liners.
- Prepare streusel topping: Combine flour, sugars, pumpkin pie spice, and butter in a small bowl. Mash with a fork until crumbly. Set aside.
- Prepare dry ingredients: Whisk together gluten-free flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Prepare wet ingredients: Whisk eggs in a medium bowl, then whisk in milk, oil, white sugar, brown sugar, pumpkin puree, and vanilla until smooth.
- Combine mixtures: Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fill cups: Distribute batter into lined muffin cups, filling almost to the top (approximately 2 tablespoons per cup).
- Add topping: Sprinkle streusel evenly over batter and press gently to adhere.
- Bake: Bake at 425°F for 5 minutes. Reduce temperature to 375°F (leave oven door closed) and bake for 17-19 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool completely before serving.
Notes
- Measure gluten-free flour by stirring, scooping into measuring cup, and leveling with a knife to prevent dry texture.
- Recommended gluten-free flour: Bob's Red Mill 1:1 blend. Avoid Namaste or gfJules blends to prevent gummy texture.
- Pumpkin puree: Libby's brand recommended; store brands may differ in quality.
- Milk and oil substitutions are acceptable (any milk, neutral oil).
- Streusel topping can be made with softened or melted butter.
- Recommended gluten-free flour: Bob's Red Mill 1:1 blend. Avoid Namaste or gfJules blends to prevent gummy texture.
- Pumpkin puree: Libby's brand recommended; store brands may differ in quality.
- Milk and oil substitutions are acceptable (any milk, neutral oil).
- Streusel topping can be made with softened or melted butter.