Gluten Free Pumpkin Muffins Recipe

4.92 from 23 votes

These gluten free pumpkin muffins are moist, tender, packed with pumpkin flavor and warm spices, and a crisp-tender crumble topping. Easy to make dairy free!

Prep Time15

Cook Time26

Chilling time10

Course: Breakfast, Muffins

Cuisine: American

Keyword: brown sugar, crumble topping, eggs, gluten free flour, gluten free pumpkin muffins, pumpkin, white sugar

Servings: muffins

Author: Nicole Hunn

Ingredients

For the crumble topping

4 tablespoons (56 g) unsalted butter melted
½ cup (109 g) packed light brown sugar
½ cup (70 g) all purpose gluten free flour blend See Recipe Notes
¼ teaspoon xanthan gum omit if your blend already contains it

For the muffins

2 cups (280 g) all purpose gluten free flour blend See Recipe Notes
1 teaspoon xanthan gum omit if your blend already contains it
2 teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
6 tablespoons (84 g) unsalted butter melted and cooled
¾ cup (150 g) granulated sugar
¼ cup (55 g) packed light brown sugar
1 ¼ cups (306 g) pure canned pumpkin puree at room temperature
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
6 ounces chocolate chips I like dark chocolate chips here

Instructions

Make the crumble topping

In a small bowl, place all of the ingredients (melted butter, brown sugar, flour blend and xanthan gum), and mix to combine fully. The mixture will be thick.
Place the crumble mixture in the refrigerator to chill while you make the muffin batter.

Make the muffins

Preheat your oven to 425°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a medium-size bowl, place the flour blend, xanthan gum, baking powder, salt, and pumpkin pie spice, and whisk to combine well. Set the dry ingredients aside.
In a large mixing bowl, place the melted butter, granulated sugar, brown sugar, pumpkin puree, and eggs. Whisk to combine very well.
Add the dry ingredients to the large bowl of wet ingredients, and mix until just combined. The batter will be very thick.
Add the chocolate chips to the batter, and mix until just evenly distributed throughout.
Divide the batter among the prepared wells of the muffin tin. The wells should be full of batter.
Remove the crumble topping from the refrigerator and use the tines of a fork to break up the mixture into small chunks. Use your fingers to scatter the crumble topping evenly across the tops of all of the raw muffin batter in the wells, and press very gently to help the mixture adhere to the dough.
Place the muffins in the center of the preheated oven and bake for 6 minutes.
Without opening the oven door, lower the oven temperature to 350°F. Let the muffins continue to bake for about 20 minutes more or until a toothpick inserted in the center of the center muffin comes out clean.
If the toothpick still comes out wet at all after the final 20 minutes of baking, reduce the oven temperature to about 300°F and continue to bake until done.
Remove the pan from the oven. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Flour blend note

My favorite gluten free flour blends are Better Batter's original classic blend gluten free flour without added xanthan gum, Nicole's Best multipurpose blend with xanthan gum as listed in the recipe, or Bob's Red Mill 1-to-1 with an additional 1/2 teaspoon xanthan gum to the muffin dry ingredients or the muffins will look good, but will be crumbly. The crumble topping should be fine, or you can add 1/8 teaspoon extra xanthan gum to be sure it holds its shape.

To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Note about the video

The recipe video has a modified recipe that uses buttermilk in place of some of the pumpkin puree, some baking soda in addition to baking powder, no brown sugar, and no crumble topping. The muffins are also baked at a lower temperature, and they're shorter.

Nutrition