Gluten Free Pumpkin Muffins with Chocolate Chips & Steusel Topping

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Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping-5854

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?!

Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping

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.  

Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping - Steps

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!


Gluten Free Pumpkin Muffins with Chocolate Chips & Steusal Topping

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 17
  • Category: Breakfast, Dessert, Gluten Free


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


*I’ve made this recipe using a mixture of flax and chia eggs and it worked great!

Streusel recipe from Taste of Home

Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping-5851

Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping-5882

Gluten Free Pumpkin Muffins with Chocolate Chips & Streusal Topping-5848

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  1. says

    I can’t get enough of pumpkin either, so I’m glad that pumpkin season is finally here! These muffins look gorgeous, Izzy! I’m in love with that streusel topping! And I’m always in awe of gluten free muffins….these sound amazing!

    • She Likes Food says

      Thank you, Sarah!! You will definitely want 10 of them! I would have eaten the whole pan if I didn’t force myself to step away!

    • She Likes Food says

      Streusel is the best!! Maybe this year I will stop being lazy and make my own pumpkin like you do! I can’t wait to see the pumpkin recipes that you will share :)

  2. says

    I would have no will power around these either — I’m craving some as I type! Pinning to try these — it’s been way too long since I had pumpkin muffins and I love that these are GF!

  3. Brenda says

    I baked these last night I modified the sugar, and gloves measurement. I use less than 3/4 of white granulated sugar and less than 1/2 of dark brown sugar I used less than the actual ground cloves measurement and did not use nutmeg. I used coconut oil and earth balance butter for the streusel. These were beyond DELICOUS! I wish I can post my pictures.

  4. Sandy says

    Hello!! So, do you think I can use gluten free all purpose flour instead of the baking flour? And if I were to use pumpkin pie spice.. Is 1 tbs okay?
    (I think I’m going to use chopped pecans to replace the chocolate chips for me..)
    But, I’ve been looking at pumpkin muffin and bread recipes, and this is probably the best one I’ve seen
    Can’t wait to try it!!!!!
    Thank you so much 😄😊

    • She Likes Food says

      Hi Sandy, I haven’t used regular gluten free flour myself so I can’t say for sure if it would work the same, sorry! I would try it out and just see what texture you end up with to see if you need to add any additional liquid or flour. I hope you enjoy them!! And, cranberries in the streusal sound like a perfect addition :)

  5. Sandy says

    I’m also considering putting some cranberries in the streusel…? I don’t know yet 😅😂 We’ll just have to wait and see!

  6. Sandy says

    Hello again! So, I tried using gluten free all purpose flour sundress of the baking flour- and it worked perfectly!!! I changed a couple things by adding 3/4 tsp of xanthan gum, only using 1/4 tsp of salt, 1 & a 1/4 ground cinnamon, 1/4 tsp of nutmeg, butter instead of oil, & I also added 3/4 cup of chopped pecans along with 1 whole cranberry to top it off… Phew! My whole family tried it and they said it was the best thing I have made yet! 😄😊 Thank you so, so much! I

    • She Likes Food says

      Yah! I’m so glad they turned out and that you loved them! It’s still pretty hot here, but I’ve been craving pumpkin desserts lately and I just might have to make them again! I love having muffins around for breakfast :)

  7. Sandy says

    … Can’t wait to make it for my friends! I also love it because it’s SUPER filling and perfect for a quick breakfast or post workout snack

    Thanks again!!

  8. Cari says


    Really excited to try this recipe! I just did the Bobs Red Mill version and they turned out looking like deformed scones! LOL. How do you scoop the batter into the muffin cups? How wet is the batter supposed to be when ready to go in to the muffin pan?

    Also – what GF flour brand do you like to use?

    Thanks so much!

    • She Likes Food says

      Haha! I use a big ice cream scoop to scoop them in so they are all the same size. The batter isn’t too wet, like cake batter, it’s a little thicker and just settled a little bit once you scoop it in. I always use the Bob’s Red Mill 1:1 gluten free baking flour, it works so well with so many recipes! I hope you enjoy them :)

  9. Brenda says

    Hello! Quick question. What do I do to prevent mushy muffins? I’ve baked this recipes numerous times but last night these came out a bit mushy. Almost seemed like they weren’t baked all the way. Also can we make the muffins bigger? Like jumbo size?

    • She Likes Food says

      Hi Brenda, I’m sorry they were mushy! Was the outside cooked all the way? Maybe they needed a few more minutes? Sometimes if I let them sit for a few minutes after they come out of the oven they firm up a little bit. I’ve never tried to make them jumbo size, but I’m thinking they wouldn’t firm up as much if they were bigger, but you could always try!

    • She Likes Food says

      Hi Katie, I’ve made them with egg replacers a few times and they were a bit mushy unfortunately. They still tasted good though!

  10. Martha says

    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??

    • She Likes Food says

      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?

      • Martha says

        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!


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