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Delicious glutenfreie Pumpkin Muffins with a crispy streusel topping.

Glutenfreie Pumpkin Muffins mit Streusel

These cozy pumpkin muffins topped with buttery, cinnamon-heavy streusel are a delightful treat for any fall morning, offering a real bakery-worthy experience without fuss.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

For the Muffins

  • 1 cup pumpkin puree Can substitute with unsweetened applesauce for a lighter muffin.
  • 2 cups gluten free flour blend Choose a blend that suits your preference.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon For spice flavor.
  • 1/2 teaspoon cardamom Optional; can replace pumpkin spice.
  • 1/2 cup sugar Adjust sweetness based on pumpkin ripeness.
  • 2 large eggs
  • 1/4 cup dairy free milk Can use any milk alternative.
  • 1/3 cup oil Can use melted coconut oil.
  • 1/2 cup chopped walnuts or pecans For added crunch.

For the Streusel

  • 1/2 cup gluten free flour blend
  • 1/4 cup brown sugar For sweetness.
  • 1 teaspoon cinnamon Essential for flavor.
  • 1/4 cup cold butter Cut into small cubes.
  • pinch salt To enhance flavor.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a mixing bowl, combine pumpkin puree, sugar, eggs, and dairy free milk. Mix well.
  • In another bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, cardamom, and salt.
  • Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chopped nuts.

Making the Streusel

  • In a separate bowl, combine gluten free flour blend, brown sugar, cinnamon, and a pinch of salt.
  • Add the cold butter and work it into the dry mixture until you have a crumbly texture.

Baking

  • Divide the muffin batter evenly into the prepared muffin tins.
  • Sprinkle the streusel mixture generously over each muffin.
  • Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

For best texture, let the muffins rest for about 10 minutes before baking. Store muffins at room temperature for up to 2 days or refrigerate for up to 5 days. If freezing, wrap individually and store in a freezer bag.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 180mgFiber: 2gSugar: 8g
Keyword Cozy Treats, fall baking, Gluten Free Muffins, Pumpkin Muffins, Streusel Topping
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