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Soft, moist gluten free pumpkin muffins spiced with pumpkin pie seasoning, topped with a crunchy streusel and sweet maple glaze, perfect as a cozy fall treat.

  • Total Time: 45 to 50 minutes
  • Yield: About 14 muffins 1x

Ingredients

Scale
  • 15 oz (1 can) pumpkin purée
  • 3/4 cup (6 tbsp) melted butter or melted vegan butter
  • 3/4 cup packed brown sugar
  • 1/4 cup water
  • 2 eggs or 2 egg substitute such as JustEgg or 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, chilled)
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour (high-quality blend like Bob’s Red Mill or Pillsbury)
  • 1/2 cup white granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon gluten-free baking powder
  • 3/4 cup gluten-free all-purpose flour (for streusel)
  • 1/2 cup packed light or dark brown sugar (for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • 6 tablespoons unsalted butter, melted (vegan butter option) (for streusel)
  • 3/4 cup powdered sugar (for maple drizzle)
  • 2 tablespoons maple syrup (for maple drizzle)
  • 2 teaspoons milk of choice, plus more as needed to thin (for maple drizzle)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 14-cup muffin tin or line with parchment liners (lightly spray paper liners with cooking spray).
  2. In a large bowl, whisk together pumpkin purée, melted butter, brown sugar, water, eggs (or egg substitute), and vanilla extract until smooth.
  3. In a separate bowl, whisk together gluten-free all-purpose flour, white granulated sugar, pumpkin pie spice, salt, baking soda, cinnamon, and gluten-free baking powder until evenly mixed.
  4. Pour the dry ingredients into the wet mixture and fold gently until just combined, being careful not to over-mix.
  5. Spoon batter evenly into muffin cups, filling each about 3/4 full.
  6. To make the streusel topping: combine the gluten-free flour, brown sugar, and pumpkin pie spice in a small bowl, pour in melted butter, and mix with a fork until coarse crumbs form.
  7. Sprinkle the streusel evenly over each muffin and gently press crumbs into batter so they adhere.
  8. Bake for 30 to 35 minutes, until tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow muffins to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool slightly more.
  10. To make the maple drizzle: whisk powdered sugar, maple syrup, and milk until smooth, adding more milk a little at a time to thin if needed.
  11. Drizzle maple glaze over warm (not hot) muffins and allow to set for a few minutes before serving.

Notes

Avoid over-mixing batter to keep muffins light and fluffy., Bake full 30–35 minutes to prevent dense or gummy centers., Use high-quality gluten-free all-purpose flour blends with built-in binders—no need for added xanthan gum unless your blend requires it., Vegan substitutions: use vegan butter, flax eggs or commercial egg replacers, and plant-based milk for drizzle., Mini muffin option: bake in mini muffin pan for 12-15 minutes, checking for doneness earlier., Glaze can be omitted or replaced with vanilla glaze for less sweetness., Streusel can be omitted or modified for nut-free versions by substituting oats or puffed quinoa.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 30 to 35 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 muffin
  • Calories: 353 kcal per serving
  • Fat: 16 g per serving
  • Carbohydrates: 28 g per serving
  • Protein: 2 g per serving