muffins

Gluten and Dairy Free Pumpkin Streusel Muffins

I love fall. I love the change in colours, the ability to sleep at night, to cuddle up with my hubby and the food. Fall flavours are special. And I love pumpkin pie and stuffing. With Thanksgiving now behind us, at least here in Canada, I wanted to use up the leftover pumpkin puree I had on hand. Delicious fall treats seem to never seem to use up the whole can of pumpkin puree. Waste not, want not!

Pumpkin Streusel Muffins 2.jpg

Pumpkin spice muffins with a streusel topping sounded like the perfect use for that leftover pumpkin puree. These muffins are soft, delicious and taste like fall. With my gluten allergy and hubby’s lactose intolerance, everything I bake is gluten and dairy free. These are no exception. I added the streusel topping for a little extra sweetness and crunch, but it could easily be omitted. 

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Pumpkin Spice Streusel Muffins

Soft, spicy, full of flavour and a crumble topping! All while being gluten and dairy free.

Course: Desserts

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Yield: 12

Serves:

Ingredients

  • MUFFIN MIX
  • 2 eggs
  • 34 cup pumpkin puree
  • 23 cup coconut sugar packed
  • 14 cup pure maple syrup
  • 14 cup avocado oil
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 14 tsp sea salt
  • 12 tsp ground cinnamon
  • 1 12 tsp pumpkin pie spice
  • 12 cup water
  • 12 cup almond meal
  • 34 cup gluten-free rolled oats
  • 1 cup gluten-free flour blend
  • CRUMBLE TOPPING
  • 3 Tbsp coconut sugar
  • 3 12 Tbsp gluten-free flour blend
  • 2 Tbsp roughly chopped walnuts could sub pecan or pepitas
  • 1 14 Tbsp coconut oil
  • 14 tsp cinnamon
  • 14 tsp ground ginger

Directions

  1. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin.
  2. In the bowl of a stand mixer, add eggs, pumpkin purée, coconut sugar, maple syrup, avocado oil, and vanilla extract. Mix with the paddle attachment on medium-low for one minute.
  3. Add baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and mix once more.
  4. Add almond meal, gluten-free oats, and gluten-free flour blend and mix on low until combined.
  5. Divide batter evenly among muffin tins, filling all the way full.
  6. Add crumble ingredients to another small bowl. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
  7. Bake for 25 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
  8. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
  9. Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

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