Oh pumpkin season, you have finally descended upon me and I love you! I don’t know what it is about pumpkin but I just can’t get enough. I used to say that I don’t make too many baked goods because I wasn’t that good at it. But, now that I’ve become a much better baker, my excuse for not making very many baked goods is because I will literally eat the entire batch of whatever I make in one sitting.
And, sadly, that is not an exaggeration at all. I tested out my first batch when my husband was away for a few days and it was the biggest mistake ever. I ate four of these pumpkin muffins that day, for dinner. And then 2 more for dessert. In my defense, they’re not big ginormous muffins so it’s ok, right?!
These delicious gluten free pumpkin muffins are adapted from my pumpkin bread that I made last year. For these muffins, I added a crunchy streusel topping and omitted the cranberries and nuts. They are seriously so good and so moist (I’m sorry if you are one of those people who hate that word!). But, I think it is important to note because sometimes gluten free baked goods are the opposite of moist and that is no bueno in my book.
These muffins are really easy to make, only require one type of flour and can be enjoyed for both breakfast and dessert! Or lunch and dinner if you are anything like me 🙂 All hail the pumpkin!
PrintGluten Free Pumpkin Muffins with Chocolate Chips & Steusal Topping
- Total Time: 50 minutes
- Yield: 17 1x
Ingredients
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 large eggs or 2 chia or flax eggs*
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup coconut oil or vegetable oil
- 1–15 ounce can pumpkin puree (not pumpkin pie filling)
- ¾ cup chocolate chips
Streusel Topping:
- 1/4 cup granulated sugar
- 2 tablespoons gluten free flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar, granulated sugar, and oil. Beat with an electric mixure for 20 seconds. Add the pumpkin and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds. Use a spatula to gently fold the chocolate chips into the batter.
- Add all of the streusal ingredients to a medium sized bowl and mix with your hands or with a pasty cutter until mixture resembles bread crumbs.
- Line a muffin tin with liners and use an ice cream scoop to scoop the batter into the muffin tin. Add about 2 teaspoons of streusal to the top of each muffin and bake them until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
Notes
*I’ve made this recipe using a mixture of flax and chia eggs and it worked great!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert, Gluten Free
Streusel recipe from Taste of Home
Could I use regular all purpose flour instead of gluten free?
Yes, I think that would work!
These were amazing. It was the first thing that I’ve been able to make for my family where you would never know that it was gluten free!
That’s awesome! I’m so glad you enjoyed them! 🙂
I made these last night for my family, and we had some this morning. They taste amazing! Thank you! ☺
I’m so glad everyone liked them, Karen! I’ve made so many batches this season 🙂
Hi, I am very new to GF cooking. I made a batch of brownies a couple of weeks ago and they were great. I just made these muffins and the batter tasted really metallic. I haven’t tried the muffins yet, but am a little scared. I used Bob’s Red Mill gf flour and 3/4 t xantham gum. Any thoughts on what could have gone wrong??
Hi Martha, It’s hard to say since I’m not there with you. I’ve noticed that when I use baking powder that isn’t aluminum free I get a strange taste in my baked good, maybe that is it?
I tried the muffins once they were baked and thankfully they didn’t have the strong metallic taste that the batter had. Thanks for your reply. I use aluminum-free baking powder. I may try to reduce the amount of the baking soda/powder in the future on other recipes as well. I did a google search and the extra leavening seems to cause a metallic taste in gf recipes. Like I said, I’m very new to this, so trying different proportions. Thanks for posting your recipes!
Hi! If I replace the oil with applesauce do u think it would make the batter mushy?
Hi Katie, I’ve made them with egg replacers a few times and they were a bit mushy unfortunately. They still tasted good though!