When I say these are my new OBSESSION I am not lying to y’all. It was hard for me not to eat the whole batch before taking the photos.
Not only are they so fluffy, but moist, perfectly sweet, crunchy from the streusel…a magical blend of flavors that hits your tongue on all the right spots. Did I intrigue you yet?
These muffins are only sweetened with maple syrup and are 100% gluten-free. Like always I used Bob’s Red Mill GF flour (not sponsored) then with a mix of oat flour.
I did use an egg in this recipe but you can definitely use a flax egg in replace. I always make sure to include a vegan option.
These muffins are…
- Can easily be made vegan
- Refined sugar-free
- So dang delicious
The Best Gluten-free Pumpkin Streusel Muffins
Perfectly moist, fluffy, and sweet. The most delicious gluten-free pumpkin muffins...only sweetened with maple syrup.
- ¼ cup melted coconut oil
- ¾ cup pumpkin puree
- ½ cup maple syrup
- 1 egg or flax egg (1 tbsp flax seed meal + 3 tbsp water)
- 1 cup gluten-free all purpose flour
- ½ cup oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ cup rolled oats
- ¼ cup pepitas
- 1 tbsp maple syrup
- 1 tbsp melted coconut oil
Preheat the oven to 350 degrees. Line a muffin tin with liners.
In a large bowl, whisk together the oil, maple syrup, pumpkin, and egg until combined. Stir in the rest of the ingredients until smooth. Pour batter into liners with a cookie scoop.
In a food processor, blitz together all struesel ingredients until crumbly. Sprinkle over even amounts on muffins. Bake for 20 min. until a toothpick inserted comes out clean.