Gluten Free Pumpkin Muffins Recipe
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.
Ingredients
- 6 tablespoons Melted butter or coconut oil
- 1 ½ cups Pure pumpkin puree
- 2 Large eggs
- ⅔ cup White sugar
- ½ cup Light brown sugar
- 2 teaspoons Vanilla
- 1 teaspoon Apple cider vinegar
Dry
- 1 ¾ cup Gluten free all-purpose baking flour
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 ¾ teaspoons Pumpkin pie spice
- ½ cup Chocolate chips
Streusel
- 4 tablespoons Brown sugar
- 4 tablespoons Gluten-free all-purpose flour
- 2 tablespoons Butter or coconut oil
- ¼ teaspoon Pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cover a muffin tin with parchment paper and leave it on the counter.
- Mix wet ingredients together in a big basin. Ensure to mix very well to give a smooth and creamy texture.
- Beat the dry ingredients. Add the flour—spoon and level off. Add in the chocolate chips fold.
- Fill the muffin tin with batter. When filling the spoon to pour, allow it to fall all the way down into each cup.
- 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.
- Sprinkle streusel on muffins with your fingertips. A toothpick should come out clean following 28 to 32 minutes of baking.
- 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.