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–+ servings

Gluten-Free Pumpkin Muffin Recipe with Oat Streusel

Gentle Tummy
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Ingredients
  

Wet Ingredients:

Dry Ingredients:

Crumb Topping:

  • 1/4 cup oat flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 2 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
  • Combine the oat flour, coconut sugar, cinnamon, and salt in a small bowl for the crumb topping. Mix until the ingredients are well combined. Set aside.
  • In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, large eggs (or flax/chia eggs for a vegan option), light olive oil, apple cider vinegar, and vanilla extract. Mix until everything is well combined.
    In the same bowl, add the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk until just combined. You can also use a mixer at medium speed. Be careful not to overmix; it's okay if there are a few lumps.
  • Divide the muffin batter evenly among the muffin cups using a cookie scoop or ice cream scoop for convenience, filling each about 3/4 full. The batter will be fairly thick, so you can use a spoon to help shape it so it has a mound in the center. This will help them bake with a higher dome top.
    Sprinkle the prepared crumb topping evenly over the muffin batter in each cup, pressing it gently to adhere.
  • Place the muffin tin in the preheated oven and bake for approximately 26-28 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean. Keep an eye on them, as baking times can vary based on your oven.
    Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
    Once the muffins are cool, enjoy them as a delicious breakfast, snack, or dessert. Store any leftovers in an airtight container at room temperature for a day or two, in the refrigerator for longer freshness, or freeze for later enjoyment.

Video

Did you make this recipe?Please let me know in the comments below how it turned out :)