Pumpkin Streusel Muffins {Gluten Free}


This time of year, I love to eat pumpkin baked goodies.  And I’m betting you do too, so today I am going to share one of my favorite pumpkin recipes. These Pumpkin Streusel Muffins are absolutely scrumptious, one sweet bite and you’ll see what I mean!

Pumpkin Streusel Muffins #pumpkin #muffins #streusel #BRMHolidays #CleverGirls | inspirationformoms.com

My pumpkin muffins are not just your regular, plain muffin. Oh no! These tasty baked goods have a streusel topping and a sweet sugar glaze. Why make boring when you can have extraordinary?!

You probably would never know by looking but these delicious muffins were made with gluten free flour! I decided to substitute regular all-purpose flour and try Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Bobs Red Mill Gluten Free Baking Flour

This flour is perfectly formulated for baked goods with a terrific taste and texture. Most often with gluten free recipes you have to use about six different ingredients to substitute the same taste of regular flour. Not any more!  Simply follow your favorite baking recipe, replacing your all purpose flour with this extraordinary blend. Now I ask you…how easy is that?

Pumpkin Streusel Muffins in Muffin Pan

Once out of the oven,  I could hardly wait for these muffins to cool so I could glaze them and then get to taste testing. I have to say, I was impressed with the end result. My muffins were sweet and moist with wonderfully flavor. It was hard to believe they were actually gluten free. I ate one more just to double check. 😉 Yep. I was right. Good to the very last bite.

Would you like to give this gluten free flour a try with one of your favorite baking recipes?  Or maybe just save on any Bob’s Red Mill product? Well, then you my dear are in luck! Simply CLICK HERE to download a $1.00 off coupon.

What’s your favorite pumpkin recipe?

Pumpkin Streusel Muffins with a Sweet Glaze {Gluten Free}

Prep Time: 15 minutes Cook Time: 20 minutes
Makes 12 muffins


For the Muffins:

  • 1/2 cup unsalted butter
  • 1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free Flour)
  • 1/8 teaspoon ground cloves
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pie filling!)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Streusel Topping:

For the Glaze:

  • 1 tablespoon butter, melted
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk


To Make the Muffins:

Preheat your oven to 425 degrees. Line a muffin pan with paper liners or mist with cooking spray. Set pan aside.

In a small saucepan, melt the butter over medium-low heat, swirling occasionally, until butter turns golden brown. Pour into small bowl and let cool to room temperature.

In a medium bowl, whisk together your dry ingredients: flour, spices, baking soda and salt. Set aside.

In a large bowl, combine the pumpkin, sugar, eggs, vanilla and the golden brown butter. Stir until smooth.

Gradually add the dry ingredients to the pumpkin mixture and stir just until combined.

Divide the batter among the lined muffin cups, filing each cup 3/4 full.

To Make The Streusel:

Combine the butter, sugar, flour and cinnamon with a fork or your fingers until all ingredients are evenly combined and crumbly. Sprinkle streusel topping evenly over each unbaked muffin.

Place your muffins in the oven and immediately reduce your heat to 375 degrees.  Bake muffins for 20 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.  Let cool to room temperature.

To Make The Glaze:

Whisk together the butter, powdered sugar and one tablespoon of the milk until combined and smooth. Add additional tablespoon of milk until the glaze is thin enough to drizzle. Generously drizzle cooled muffins by using a spoon dipped into glaze and swinging it back and forth over the muffin tops.




  1. This recipe looks so delicious! I am glad to know about the gluten free flour. I have 3 family members who are gluten intolerant coming to my home this holiday season, so I will definitely be giving this a try!

  2. You had me at “pumpkin” and “streusel.” These look delicious! Perfect recipe for a Sunday morning before church.

  3. These muffins look so delicious, I love anything pumpkin and the streusel glaze topping sounds heavenly. Thanks so much for sharing this yummy recipe, can’t wait to try!

  4. I’ve been looking for good pumpkin recipes to try – – I can pretty much guarantee mine won’t look as pretty as these, but I can’t wait to try them!!

  5. Sweet! They look and sound soo good Laura! I’llhave to tell my sister about the gluten free flour she gluten intolerant too.

  6. These muffins look delicious! While my immediate family doesn’t have gluten allergies, we do have extended family that does. So this is a great recipe for our Thanksgiving and Christmas celebrations! — If you’re interested, I co-host a link party on Saturdays and would love to have you join us. Have a wonderful week!

  7. Wow these look incredible! I’m GF and I LOVE Bob’s Red Mill and these muffins are going to be a must try! Thanks so much for sharing 🙂

  8. Those look SO good! My MIL has celiac disease, so I’m always excited to see yummy gluten free recipes out there that she can enjoy with us.

  9. Yummmm!!! My sister is gluten free so we are always looking for good recipes that the rest of the family will eat too. Saving this one and we love Bobs Red Mill products:)

  10. This looks great!!! Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your recipe to our Tasty Tuesday’s Pinterest Board

  11. Wow, what a fantastic looking muffin! I can’t tell you how much I wish I had one right now~thanks for sharing these on Throwback Thursday!

  12. Yummmmm! These look amazing! Thanks for sharing at the #HomeMattersParty – hope to see you again this weekend!

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