Gluten-Free Pumpkin Streusel Muffins

These gluten-free pumpkin muffins stay soft for days and are topped with a crunchy streusel. Quick and easy, no mixer required.

Gluten-free baked goods often dry out quickly, but these pumpkin muffins hold moisture and stay tender for several days when stored correctly. They’re perfect for busy mornings, school lunches, or a simple fall treat.

I adapted this recipe from a favorite muffin recipe and adjusted it for gluten-free flour and a fuss-free streusel. I skipped the step of melting the butter for the topping because the crumb turns out great either way, and leaving that step out speeds up the process.

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE PUMPKIN MUFFINS?

Always check product labels when baking gluten free to ensure every ingredient is certified or clearly labeled gluten free. Below are the ingredients grouped by muffin batter and streusel topping.

For the muffins:

• 2 large eggs
• ¼ cup milk (any dairy or non-dairy milk works)
• 1 ½ cups pumpkin puree (canned pumpkin puree is easiest)
• ½ cup neutral oil (avocado, canola, vegetable)
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla
• 2 cups gluten free flour (see notes on flour below)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

For the streusel topping:

• ⅔ cup gluten free flour
• 3 tablespoons white sugar
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• ¼ cup salted butter, softened

HOW DO I MAKE GLUTEN FREE PUMPKIN MUFFINS?

This recipe is straightforward and forgiving. No mixer is required — just bowls, a whisk, and a spoon. Follow these steps for best results:

1. Preheat the oven to 425°F (220°C). Prepare a 12-cup muffin tin with liners or grease the cups.
2. Make the streusel: in a small bowl combine the streusel flour, white sugar, brown sugar, pumpkin pie spice, and softened butter. Use a fork or your fingertips to mash the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.
3. In a large bowl whisk together the dry ingredients: gluten free flour, baking soda, cinnamon, pumpkin pie spice, and salt. Important measuring tip: stir the flour in its container, scoop into the measuring cup, and level off with a knife to avoid packing too much flour.
4. In a medium bowl whisk the eggs, then add milk, oil, white and brown sugars, pumpkin puree, and vanilla. Whisk until smooth and uniform.
5. Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be thick and slightly lumpy — do not overmix.
6. Spoon or scoop the batter into the prepared muffin cups, filling nearly to the top. This recipe yields 12 muffins; a heaping 2-tablespoon scoop works well.
7. Evenly sprinkle the streusel over the muffin batter and press lightly so the crumbs adhere.
8. Bake at 425°F for 5 minutes, then without opening the oven lower the heat to 375°F and bake for an additional 17–19 minutes, or until a toothpick inserted in the center comes out clean. The initial high heat helps create a domed top.
9. Allow muffins to cool completely in the pan for a few minutes, then transfer to a wire rack. Store in an airtight container at room temperature for several days to keep them soft.

WHAT GLUTEN FREE FLOUR SHOULD I USE?

I tested this recipe with Bob’s Red Mill 1:1 gluten free flour blend and found it gives excellent texture for muffins and quick breads. Other blends can work, but some (for example, certain rice-heavy blends) may produce a gummy or crumbly result. If you try a different brand, follow the same measuring method and expect slight variations in texture.

FREQUENTLY ASKED QUESTIONS

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MAKING THIS RECIPE?

If you try the muffins, we’d love to hear your thoughts. Snap a photo and tag the account associated with this recipe on social media, or leave a comment sharing any tweaks or tips that worked for you.