Description

Enjoy these moist and delicious Gluten-Free Pumpkin Crumble Muffins, a perfect cozy treat for fall mornings. They are easy to make with simple pantry ingredients and feature a warm cinnamon streusel topping.

Ingredients

Scale

1 1/2 Cups All-Purpose Flour or Gluten Free All Purpose Flour
3/4 Cup Granulated Sugar
1/2 tsp Salt
2 tsp Baking Powder
1 tsp Vanilla Extract
1/3 Cup Vegetable Oil
1 Egg
1/3 Cup Milk
1 tsp Pumpkin Pie Spice
1 Cup Pumpkin Puree
Cupcake Liners/Wrappers
For the Crumb Topping:
1/2 Cup Granulated Sugar
1/3 Cup All-Purpose Flour or Gluten Free All Purpose Flour
1/4 Cup Unsalted Butter Cubed
1 1/2 Tsp Ground Cinnamon

Instructions

Preheat your oven to 400°F.
In a large mixing bowl or stand mixer, combine flour, sugar, salt, and baking powder.
Add vanilla extract, oil, egg, milk, pumpkin pie spice, and pumpkin puree to the bowl. Mix until a smooth batter forms.
Fill cupcake liners, sprayed with non-stick cooking spray, about two-thirds full with the batter.
In a separate small bowl, combine all crumb topping ingredients: sugar, flour, butter, and cinnamon. Mix with a fork or your hands until crumbly.
Evenly sprinkle the crumb topping over each muffin.
Bake for 25-30 minutes, or until the crumb topping is golden brown.
Serve warm.

Notes

These muffins can be made with a 1:1 ratio gluten-free all-purpose flour or with regular all-purpose flour.
Use canned pumpkin puree, not pumpkin pie filling. If using pie filling, omit additional spices.
For the best crumb topping texture, use cold or room temperature butter, not melted.
Store muffins in an airtight container for 4-5 days in the refrigerator.
To freeze, wrap muffins individually and place in a freezer bag. Thaw at room temperature or microwave briefly before serving.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 244 kcal
Sugar: 22 g
Sodium: 177 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 25 mg

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