Soft & moist pumpkin muffins topped with crunchy streusel and filled with cozy fall spices. Gluten free, vegan, and allergy friendly recipe!
There is nothing like a good muffin, especially if it’s a pumpkin muffin covered in warm cinnamon streusel.
Free from: wheat/gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, nightshades, soy, fish/shellfish, mustard, sesame
These muffins are amazing because they are gluten free, vegan, and allergy friendly. Super easy to make and have on hand for breakfast, snack time, brunch, or any other time you want a warm and delicious muffin treat.
To really bring out the pumpkin flavor, I suggest adding all the spices in their full amount. The ginger and cinnamon are my favorite part of this recipe.
Ingredients for Pumpkin Muffins
These muffins are made with 12 ingredients and can be made in one bowl! They come together quickly and don’t require a lot of supervision while baking, making them a perfect addition to a busy morning.
Pumpkin – Make sure you grab a can of puree and not pumpkin pie mix! The mix has spices built into it. What you want is a can of 100% pumpkin.
Oil or Applesauce – I’ve made these muffins using both of them and sometimes, you just want a little lower fat muffin. Both variations turn out deliciously.
Milk of Choice- The milk that you like best will work in these muffins. I use oat milk and rice milk most often while baking because I like the neutral flavor they bring. Dairy milk works as well if not allergic.
Brown Sugar– You use sugar in two places for these muffins: the batter and to sprinkle in the streusel on top. I like to use brown sugar for both, but you can mix and match to suit your taste buds.
Molasses – This gives the pumpkin muffins that little something extra. It provides a sweet moisture to the recipe and really amps up the fall flavors!
Baking Powder – This gives lift to our muffins when it reacts with the apple cider vinegar. It’s science and baking!
Gluten free Flour – Use your favorite mix, making sure that it has xanthan gum in it. If you don’t have a favorite mix, make sure to check out my gluten free flour recipe! It is nightshade and corn free.
Spices – This is where the true magic of the pumpkin muffins live, in the spices. Cinnamon, ginger, nutmeg, allspice, and cloves all come together because who doesn’t love all these spices?? If you need to only pick two, I recommend the cinnamon and ginger. And if you plan on sharing with your pup, make sure to not include nutmeg as all dogs are allergic to nutmeg!
Oats – The final touch to a streusel topping. Make sure you get gluten free oats if needed.
Tips for the Best Muffins
Mix the batter really well and then let it rest! Make sure you incorporate all the flour that might sneak to the bottom of the bowl. The longer the gluten free flour can sit before baking, the more hydrated your muffins will be. I like to let my batter rest for 10 minutes while I make the streusel topping and place the dishes in the sink.
Don’t open the oven door for the first 20 minutes of baking! This is the most vital time when your muffins will rise the most and you need the steam inside of the oven to help this happen. Don’t peak no matter how tempting it may be!
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Allergy Variations for Pumpkin Muffins
If you’re allergic to or avoiding apples, don’t use the applesauce and use a neutral flavored oil in place of it. Your muffins will still be delicious!
Did you make this recipe?
- ¾ cup milk of choice
- 1 tsp apple cider vinegar
- 1 cup pumpkin, pureed
- 1 cup brown sugar
- ¼ cup oil or applesauce
- 3 tbsp molasses
- 2 cups gluten free flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp cloves
- ½ cup butter of choice, melted
- ½ cup oats, gluten free
- ⅓ cup gluten free flour
- ¼ cup sugar
- dash cinnamon
- Preheat your oven to 375°F and prepare a muffin tin by either placing a baking cup inside or lightly spraying with a neutral flavored oil. Set aside.
- In a measuring cup, combine the milk with the apple cider vinegar and let rest for 5 minutes.
- In a large bowl, mix the milk and vinegar with the pumpkin, brown sugar, oil (or applesauce), and molasses. Mix until fully incorporated.
- In a medium sized bowl, sift together the gluten free flour, baking powder, and spices.
- Slowly pour the dry ingredients into the large bowl. Mix well until no lumps remain and making sure to scrape the bottom of the bowl.
- Scoop the pumpkin muffin batter into the prepared muffin tin cups, filling about ⅔ to ¾ full. Let rest while you make the streusel topping.
- To make the topping, combine the melted butter, oats, flour, and sugar in a small bowl. Using your hands, gently sprinkle the topping over each of the muffins, making sure to evenly distribute the mix.
- Place the muffins in a preheated oven and bake for 25-30 minutes or until your muffins have a golden color to the streusel topping and a toothpick inserted in the center pulls away clean.
- These muffins will keep for 5 days in the fridge or up to 3 months in the freezer after baking. Enjoy!
Pumpkin Muffins with Streusel Topping (gluten free and vegan)