Gluten-Free Pumpkin Muffins with Streusel Topping — Moist Fall Muffins

Gluten-Free Pumpkin Muffins with Streusel Topping were one of my favorite discoveries on a chilly October Saturday in Brooklyn. I’d wandered into a quaint café looking for something cozy to pair with my latte—and found a basket of pumpkin muffins crowned with crumbly streusel. They were warm, spiced, soft inside yet crisp on top. That bite inspired me to create a recipe you can bake at home with no mixer, just a whisk and a few bowls. These muffins stay moist for days and deliver bakery-quality flavor without gluten.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

What Makes These Gluten-Free Pumpkin Muffins Stand Out

Texture & Flavor: Pumpkin + Gluten-Free Flour

Gluten-free baked goods can be tricky—some turn dry, others crumbly. But these muffins combine gluten-free 1:1 flour with pumpkin purée, sugar, eggs, and oil to deliver soft, moist muffins with structure. The pumpkin adds moisture, while the gluten-free flour blend does the work of texture without being gritty.

The Magic of Streusel on Muffins

The streusel topping gives a satisfying crunch and buttery flavor contrast to the soft pumpkin interior. It makes the muffins feel special—like from a bakery shelf rather than your home oven. Tiny bits of crisp streusel deliver texture with every bite.

Ingredients for Gluten-Free Pumpkin Muffins with Streusel Topping

Here’s what you’ll need (makes 12 muffins):

For the Muffins:

• 2 large eggs
• ¼ cup milk (any type works)
• 1½ cups pumpkin purée
• ½ cup neutral oil (avocado or canola)
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour (1:1 mix)
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon baking soda

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

Instructions: How to Make Gluten-Free Pumpkin Muffins with Streusel Topping

Prep & Wet vs Dry Ingredients

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with parchment or paper liners.
2. Prepare the streusel topping: in a small bowl combine gluten-free flour, white sugar, brown sugar, and pumpkin pie spice, then add softened butter. Mash with a fork until crumbly. Set aside.
3. In a large mixing bowl, whisk together eggs, milk, pumpkin purée, oil, white sugar, brown sugar, and vanilla until smooth and well-blended.
4. In another bowl, whisk the dry ingredients: gluten-free flour, cinnamon, pumpkin pie spice, salt, and baking soda.

Baking Schedule & Doneness Checks

5. Gently fold the dry ingredient mix into the wet mixture until just combined. Avoid overmixing. The batter should still be slightly thick and a little lumpy.
6. Scoop batter into the muffin tin—fill each about ¾ full or just under the top.
7. Sprinkle the streusel topping evenly over each muffin, pressing lightly so it adheres.
8. Bake at 425°F (220°C) for 5 minutes. Then, without opening the door, reduce the oven temperature to 375°F (190°C) and bake for another 17–19 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are OK).
9. Once baked, remove the muffins and let them cool in the pan for a few minutes. Then transfer to a wire rack to cool completely before serving.

Tips & Variations for Gluten-Free Pumpkin Muffins

Keeping Muffins Moist Without Eggs & Dairy

• Use full-fat milk or milk alternative to help moisture.
• Don’t overbake—gluten-free flour often dries out more if even a minute too long.
• Let the muffins cool completely before judging doneness.

Optional Add-Ins & Swaps

• Fold in chopped pecans or walnuts for extra crunch.
• Stir in chocolate chips (semi-sweet or dark) for a treat.
• For added sweetness, drizzle a light maple glaze once muffins cool.
• If you want dairy-free streusel, substitute plant-based butter.
• Use a flavored milk (like almond or oat milk with vanilla) for a flavor twist.

Serving Ideas & Storage Advice

• Serve warm or at room temperature with a cup of coffee or tea.
• Store in an airtight container. At room temperature, they stay good for 1–2 days. Refrigerate up to 4–5 days.
• These muffins freeze well: store in freezer-safe bag or container for up to 2 months. Thaw to room temp or warm slightly before serving.
• These are great for school lunches, brunch tables, or easy grab-and-go snacks.

check out our pumpkin-desserts-collection .

Nutrition & Health Notes

Here’s an approximate nutrition per muffin (1 of 12):

• Calories: ~200 kcal
• Carbohydrates: moderate (flour + sugar + pumpkin)
• Fat: from oil & streusel butter
• Protein: moderate, from eggs & flour blend

You can reduce sugar slightly or use less streusel topping to cut sweetness.

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Conclusion & Internal Link

Gluten-Free Pumpkin Muffins with Streusel Topping deliver a cozy autumn flavor in a soft, spiced, chewy muffin that’s simple to bake. Whether for breakfast, lunchbox or snack time, they won’t disappoint. For more gluten-free & fall baking ideas, check out our Gluten-Free Quick Bread & Muffin Recipes .