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?!
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.
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!Print
- 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
- 1/4 cup granulated sugar
- 2 tablespoons gluten free flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
- 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.
- 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.
- 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.
- 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