Gluten-Free Pumpkin Crumb Muffins. Soft and moist pumpkin muffins with a brown sugar crumb topping and vanilla maple glaze. The recipe also includes a dairy-free option.
Muffins are one of my favorites things to bake for my family for breakfast, as a snack or a special treat. They are super easy to make and most of the time don’t even require a mixer!
One of my favorite flavors to make is pumpkin muffins. These gluten-free pumpkin muffins are taken to the next level with a brown sugar crumb topping and a vanilla maple glaze.
Gluten-Free Pumpkin Muffins In A Few Easy Steps
This gluten-free muffin recipe is super easy!
The first thing you are going to want to do is to pre-heat your oven to 350°F and line or spray your muffin tins.
The first step to the muffin batter is to add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.
Then add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.
Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour into the pumpkin mixture.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Finally, pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick. (photo 1)
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use an ice cream scoop. (photo 2)
Now it’s time to make the crumb topping. Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly. (photo 3)
Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin. (4)
Bake the muffins for 25 minutes at 350 ° F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different. (photo 6)
While your muffins are cooling make the glaze. In a small bowl add all the glaze ingredients and stir until it becomes smooth. (photo 5)
Drizzle the vanilla maple glaze over the tops of the muffins and enjoy! (photo 7) Store in an air-tight container in the refrigerator.
Tips For The Perfect Muffin:
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
- I also like to use a cooling rack to help the muffins cool faster. Do not leave your muffins to cool in the pan.
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free pumpkin muffin recipe. My husband, my youngest son, and I are all dairy-free.
I promise it is just as delicious made with the dairy-free butter. Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
So, you too can enjoy gluten-free and dairy-free pumpkin muffins.
I love how easy these gluten-free muffins are to make. The muffins are super moist and full of the pumpkin spice flavor everyone loves. I can’t get enough of the brown sugar crumb topping and vanilla maple glaze!
More Delicious Pumpkin Recipes For You To Try;
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
- Easy Gluten-Free Pumpkin Pie
- Gluten-Free Baked Pumpkin Donuts {Dairy-Free Option}
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Gluten-Free Pumpkin Crumb Muffins
Ingredients
Pumpkin Muffins
- 1 1/2 cups canned pumpkin , not pumpkin pie filling
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temperature
- 1/3 cup butter, melted For dairy-free use Smart Balance butter
- 1 1/2 cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/4 teaspoon xanthan gum Leave out of your flour already has it in it.
- 1/2 teaspoon gluten-free baking powder
Crumb Topping
- 1/4 cup brown sugar , packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup gluten-free all-purpose flour I like Pillsbury gluten-free
- 2 tablespoons butter, melted
Vanilla Maple Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons milk For dairy-free use almond, cashew or coconut milk.
Instructions
Muffins
- Pre-heat your oven to 350° F and line or spray your muffin tins.
- Add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.
- Add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.
- Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour into the pumpkin mixture. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use an ice cream scoop.
Crumb Topping
- Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly
- Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
- Bake the muffins for 25 minutes at 350 ° F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different.
Vanilla Maple Glaze
- In a small bowl add all the glaze ingredients and stir until it becomes smooth. Drizzle the glaze over the tops of the muffins.
- Enjoy! Store in an air-tight container in the refrigerator.
Notes
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
- I also like to use a cooling rack to help the muffins cool faster. Do not leave your muffins to cool in the pan.
Nutrition
Mollie says
These are our FAVORITE pumpkin muffins. They are easy to make and look impressive. My kids can’t get enough of them! I don’t usually make the icing on top just because my kids can’t wait long enough for it!
Audrey says
Thank you Mollie for the amazing 5-star recipe review! I am so happy that these are your family’s favorite pumpkin muffins. My kids love them too. Thank you again!
Joansy says
These were SO GOOD! Everyone gobbled them up! Thanks for the great recipe!
Audrey says
Thank you so much for the wonderful 5-star recipe review Joansy! I am so happy that everyone enjoyed the pumpkin muffins. You are so welcome I love sharing what I make for my family! Thank you again!