Gluten free pumpkin muffins, covered with a cinnamon streusel and filled with chocolate chips, with a light and fluffy texture and extremely easy preparation, are the perfect fall treat!

These muffins have a lot of spice, an abundance of flavor, and a lot of pumpkin for a very soft and sensitive texture. These are versatile muffins.

Every single person likes these because they can add whatever they’ll add—chocolate chips, nuts, dried fruits—or just switch out a bit different kinds of flours and sweeteners to make a muffin just the way one likes it. That makes them a great-to-go treat for everyone.

They won’t even know they are gluten-free and dairy-free, so they can be a quick saving grace for an emergency snack or dessert.

What Will You Love About This Recipe

I love the rich pumpkin flavor infused in these muffins, and I am sure you will too. These muffins are awesome for the autumn season when pumpkins are fresh.

These are nut-free and dairy-friendly. You can consume them as a perfect snack, prepare these pumpkin muffins at home with ease, and store them for later use.

How to make Gluten Free Pumpkin Muffins

Prepare these muffins and store them for your snack time. They last fresh for about three days at room temperature and almost a week in the refrigerator.

Use a slightly open container for storing these muffins or use a foil cover as the muffins might get soggy due to pumpkin puree.

You can even freeze these muffins in a freezer-safe bag. For consumption, let them come to room temperature and reheat in a microwave oven.

Ingredients

Melted butter or coconut oil = 6 tablespoons
Pure pumpkin puree = 1 ½ cups
Large eggs = 2
White sugar = ⅔ cup
Light brown sugar = ½ cup
Vanilla = 2 teaspoons
Apple cider vinegar = 1 teaspoon

Dry

Gluten free all-purpose baking flour = 1 ¾ cup
Baking powder = 1 ½ teaspoons
Baking soda = ½ teaspoon
Salt = ½ teaspoon
Cinnamon = ½ teaspoon
Pumpkin pie spice = 2 ¾ teaspoons
Chocolate chips = ½ cup

Streusel

Brown sugar = 4 tablespoons
Gluten-free all-purpose flour = 4 tablespoons
Butter or coconut oil = 2 tablespoons
Pumpkin pie spice = ¼ teaspoon

Instructions to make Gluten free pumpkin muffins

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Cover a muffin tin with parchment paper and leave it on the counter.

Step 3

Mix wet ingredients together in a big basin. Ensure to mix very well to give a smooth and creamy texture.

Step 4

Beat the dry ingredients. Add the flour—spoon and level off. Add in the chocolate chips fold.

Step 5

Fill the muffin tin with batter. When filling the spoon to pour, allow it to fall all the way down into each cup.

Step 6

In a separate bowl, add flour, sugar, pumpkin pie spice, and whisk all together. Crush the coconut oil or butter into it with the help of a fork.

Step 7

Sprinkle streusel on muffins with your fingertips. A toothpick should come out clean following 28 to 32 minutes of baking.

Step 8

Allow it to cool in the tray for approximately fifteen minutes, then take it out and move it to a wire rack to cool altogether.

Recipe Variations

Coconut sugar

You can replace white sugar with coconut sugar if you like, but the muffins may not rise or acquire a dark appearance.

Gluten-free flour

You can use any gluten-free flour with xanthan gum in it.

Flax eggs

For vegan muffins, you can replace eggs with flax eggs or any other egg substitute, but again, they may not rise as you desire them to.

Flaxseed or Chia Seeds

Adds fiber and healthy fats. You can use it as is, but you can also soak the chia seeds if you want a smoother consistency when you mix it.

Shredded coconut

Texture and a whiff of topicality that surprisingly pairs well with pumpkin.

Orange Zest

A small amount of citrus zest can give it a flavor with a twist from the original pumpkin spice.

Maple Syrup

Adds sweet, rich, earthy flavor to the pumpkin.

Honey

It is better suited to a fuller, more floral sweetness.

Recipe Tips

Follow the given recipe tips for preparing a perfect gluten-free pumpkin pie:

Use pure pumpkin puree for this recipe instead of any other pumpkin filling.
Always use all-purpose gluten-free flour and avoid substituting it with almond, coconut, or oat flour.
The gluten-free muffin will be so dense and chewy if it overmixes. Stir just until the dry ingredients are moistened, not activating too much starch, which will make the batter tough.
Adding a few freshly ground spices, especially to the pumpkin in cinnamon, nutmeg, ginger, and cloves, makes the pumpkin really sparkle. If you want to get fancy, add a pinch of all spice or a splash of vanilla extract.

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