I’m sharing my Gluten Free Pumpkin Muffins studded with chocolate chips and topped with a cinnamon streusel, plus a simple dairy free swap that makes them ideal for Fall.

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I can’t stop testing these Gluten Free Pumpkin Muffins because they surprise me every time. With pumpkin pie spice that sings and pockets of dairy free semisweet chocolate chips, each bite flips between warm spice and those chips.

I kept thinking they’d be just another seasonal muffin, but the texture turned tender and the cinnamon streusel adds a crackly finish that makes you pause. I wont promise perfection, I still mess up the topping now and then, but that imperfect bit is why I love them.

If youre into Gf Desserts, this might be the one you keep coming back to.

Ingredients

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Gluten free all purpose flour blend: Light base, adds carbs and some fiber, binds muffins, may need xanthan gum.
Pumpkin puree: Moisture rich, packed with fiber and vitamins, gives an earthy, kinda sweet pumpkin flavor.
Brown sugar: Adds sweetness and molasses notes, adds moisture, mostly simple carbs though.
Eggs: Provide structure and protein, help rise, make muffins tender and it’s slightly rich.
Neutral oil: Keeps muffins moist, contributes fats for tenderness, neutral flavor so spice shines.
Dairy free chocolate chips: Sweet pockets of chocolate, add fat and carbs, melty contrast to pumpkin.
Cinnamon and pumpkin pie spice: Warm spices, add aroma and depth, make it cozy and autumnal tasting.

Ingredient Quantities

1 3/4 cups gluten free all purpose flour blend (preferably with xanthan gum; if your blend has none add 1/2 tsp)

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine salt

1 1/2 tsp ground cinnamon

1 1/2 tsp pumpkin pie spice

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup neutral oil (vegetable, canola or melted coconut oil)

1 tsp vanilla extract

1/4 cup unsweetened dairy free milk (almond or oat), use if batter needs loosening

1 cup dairy free semisweet chocolate chips

For the cinnamon streusel: 1/3 cup gluten free all purpose flour

For the cinnamon streusel: 1/3 cup packed light brown sugar

For the cinnamon streusel: 1/2 tsp ground cinnamon

For the cinnamon streusel: 3 tbsp cold dairy free butter or coconut oil, cut into small pieces

How to Make this

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1. Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners or grease the cups lightly. If your gluten free flour blend does NOT contain xanthan gum, add 1/2 tsp xanthan gum to the dry mix.

2. Make the cinnamon streusel: in a small bowl combine 1/3 cup gluten free all purpose flour, 1/3 cup packed light brown sugar and 1/2 tsp ground cinnamon. Cut in 3 tbsp cold dairy free butter or coconut oil with a pastry cutter or your fingers until you have coarse crumbs. Pop the bowl in the fridge while you make the batter so it stays crumbly.

3. Whisk the dry batter ingredients in a large bowl: 1 3/4 cups gluten free all purpose flour blend, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1 1/2 tsp pumpkin pie spice.

4. In another bowl beat 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 2 large room temperature eggs until combined. Add 1 cup canned pumpkin puree, 1/2 cup neutral oil and 1 tsp vanilla extract; whisk until smooth.

5. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. The batter should be thick but scoopable. If it seems too stiff or dry, add up to 1/4 cup unsweetened dairy free milk a tablespoon at a time until it loosens.

6. Fold in 1 cup dairy free semisweet chocolate chips, reserving a few to sprinkle on top if you want a prettier muffin.

7. Divide the batter among the muffin cups, filling each about 3/4 full. Sprinkle the chilled streusel evenly over each muffin and press a couple extra chocolate chips on top if you saved some.

8. Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary so check at 18 minutes and rotate the pan halfway through if your oven browns unevenly.

9. Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days or freeze for longer. Don’t overmix the batter or they’ll get tough, and always use pumpkin puree not pumpkin pie filling.

Equipment Needed

1. Oven (set to 350°F)
2. 12-cup muffin tin + liners or nonstick spray
3. Mixing bowls, large and small
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Pastry cutter or fork (or your fingers) for the streusel
7. Ice cream scoop or large spoon to portion batter
8. Cooling rack and a toothpick or cake tester

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can. Roast or steam pumpkin cubes until very soft, puree and then drain any extra liquid so the batter is not watery. Measure the pumpkin after puréeing so you get about 1 cup. Fresh tastes great but is a bit more work, dont skip the draining.

Q: My flour blend does not have xanthan gum. What should I do? A: Add 1/2 tsp xanthan gum to the 1 3/4 cups gluten free all purpose flour blend. If you forget it the muffins may crumble more, but they will still bake. For regular all purpose wheat flour you can swap 1 to 1 and skip the xanthan gum but then they are not gluten free.

Q: Why do my muffins come out dense or sink in the middle? A: Common reasons are overmixing the batter, old baking soda or baking powder, or measuring too much flour. Mix just until combined, use fresh leavening, and check oven temp with a thermometer. Also dont open the oven early or they might sink.

Q: Can I make these vegan or egg free? A: You can try 2 flax eggs (2 tbsp ground flax plus 6 tbsp water, let sit 5 minutes) or 1/2 cup applesauce for the 2 eggs. Flax eggs give better structure than applesauce, but expect a slightly denser muffin. The streusel and chips are already dairy free if you use dairy free butter and chocolate.

Q: My streusel looks greasy when warm. How do I get nice crumbs? A: Use cold dairy free butter or chilled coconut oil cut into small pieces and rub it in with a fork until pea sized crumbs form. Chill the streusel in the fridge for 10 minutes before sprinkling on the batter so it keeps its shape while baking.

Q: How should I store and reheat the muffins? A: Keep muffins in an airtight container at room temp for up to 2 days, or in the fridge up to 5 days. To freeze, wrap individually or put in a freezer bag for up to 2 to 3 months. Thaw at room temp then warm in a 325 F oven for 5 to 8 minutes to refresh the texture.

Gluten Free Pumpkin Muffins Recipe Substitutions and Variations

Gluten free all purpose flour blend: if you don’t have a 1-to-1 blend, use 1 1/2 cups oat flour plus 1/4 cup tapioca starch and 1/2 tsp xanthan gum (oat flour soaks up more liquid, so don’t overmix and maybe add the 1/4 cup dairy free milk if batter seems too stiff).
2 large eggs: make flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp warm water, let sit 5 minutes; texture will be a bit denser and more tender, you can add 1/4 tsp extra baking powder if you wanna keep them lighter.
1/2 cup neutral oil: swap with 1/2 cup unsweetened applesauce for lower fat (muffins will be less rich), or use 1/2 cup melted coconut oil or melted butter substitute for a fuller flavor.
1 cup dairy free semisweet chocolate chips: use 3/4–1 cup chopped dairy free dark chocolate for melty pockets, or replace with 1 cup chopped toasted walnuts or pecans for crunch instead of chocolate.

Pro Tips

– Measure the gluten free flour by spooning it into the cup and leveling off, dont scoop straight from the bag or you’ll end up with heavy, gummy muffins. If your blend has no xanthan gum add about 1/2 tsp, and if you can, weigh the flour for best consistency.

– Keep the streusel cold until it goes on top. Pop it in the fridge or the freezer for a few minutes so the fat stays solid, that way you get true crunchy crumbs on top instead of a flat, buttery layer.

– Watch the batter texture not the clock. It should be thick but scoopable, so if it feels like concrete add dairy free milk a tablespoon at a time. Use room temp eggs and gentle folding only, because overmixing will make the muffins tough, trust me.

– Check for doneness at 18 minutes and rotate the pan halfway through if your oven bakes unevenly. Press a couple extra chocolate chips on top before baking so they look great, and cool the muffins in the pan 5 to 10 minutes then move to a rack so they dont get soggy.

Gluten Free Pumpkin Muffins Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Gluten Free Pumpkin Muffins studded with chocolate chips and topped with a cinnamon streusel, plus a simple dairy free swap that makes them ideal for Fall.

Servings

servings

Calories

361

kcal

Equipment: 1. Oven (set to 350°F)
2. 12-cup muffin tin + liners or nonstick spray
3. Mixing bowls, large and small
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Pastry cutter or fork (or your fingers) for the streusel
7. Ice cream scoop or large spoon to portion batter
8. Cooling rack and a toothpick or cake tester

Ingredients

1 3/4 cups gluten free all purpose flour blend (preferably with xanthan gum; if your blend has none add 1/2 tsp)
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup neutral oil (vegetable, canola or melted coconut oil)
1 tsp vanilla extract
1/4 cup unsweetened dairy free milk (almond or oat), use if batter needs loosening
1 cup dairy free semisweet chocolate chips
For the cinnamon streusel: 1/3 cup gluten free all purpose flour
For the cinnamon streusel: 1/3 cup packed light brown sugar
For the cinnamon streusel: 1/2 tsp ground cinnamon
For the cinnamon streusel: 3 tbsp cold dairy free butter or coconut oil, cut into small pieces

Directions

Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners or grease the cups lightly. If your gluten free flour blend does NOT contain xanthan gum, add 1/2 tsp xanthan gum to the dry mix.
Make the cinnamon streusel: in a small bowl combine 1/3 cup gluten free all purpose flour, 1/3 cup packed light brown sugar and 1/2 tsp ground cinnamon. Cut in 3 tbsp cold dairy free butter or coconut oil with a pastry cutter or your fingers until you have coarse crumbs. Pop the bowl in the fridge while you make the batter so it stays crumbly.
Whisk the dry batter ingredients in a large bowl: 1 3/4 cups gluten free all purpose flour blend, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1 1/2 tsp pumpkin pie spice.
In another bowl beat 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 2 large room temperature eggs until combined. Add 1 cup canned pumpkin puree, 1/2 cup neutral oil and 1 tsp vanilla extract; whisk until smooth.
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. The batter should be thick but scoopable. If it seems too stiff or dry, add up to 1/4 cup unsweetened dairy free milk a tablespoon at a time until it loosens.
Fold in 1 cup dairy free semisweet chocolate chips, reserving a few to sprinkle on top if you want a prettier muffin.
Divide the batter among the muffin cups, filling each about 3/4 full. Sprinkle the chilled streusel evenly over each muffin and press a couple extra chocolate chips on top if you saved some.
Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary so check at 18 minutes and rotate the pan halfway through if your oven browns unevenly.
Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days or freeze for longer. Don't overmix the batter or they'll get tough, and always use pumpkin puree not pumpkin pie filling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.