Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}

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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.

This recipe was originally posted on September 23, 2018, and updated on September 19, 2019.

Gluten-Free Pumpkin Muffins

Muffins are one of my favorites things to bake for my family for breakfast, as a snack or a special treat.  Gluten-free muffins are super easy to make and most of the time don’t even require a mixer!

One of my favorite flavors of muffins 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.

How To Make Gluten-Free Pumpkin Muffins

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.
• 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.

Can I use pumpkin pie filling in this gluten-free pumpkin muffin recipe?

I am sorry but you cannot use pumpkin pie filling in this recipe instead of canned pumpkin puree.

What’s the difference between Pumpkin pie filling (or mix) and canned pumpkin puree? Pumpkin pie filling has added spices and is pre-sweetened.

Tips On How To Make The Perfect Gluten-Free Muffins

• For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
• I always 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 or you may get soggy bottoms.

Can I freeze gluten-free pumpkin muffins?

You sure can! Once the pumpkin muffins are completely cooled, wrap the pumpkin muffins tightly with aluminum foil or plastic wrap and place in a freezer bag.  The pumpkin muffins can be frozen for up to three months.

You can defrost the pumpkin muffins in the refrigerator overnight, on your kitchen’s counter at room temperature for several hours, or in the microwave.

More Easy Gluten-Free Muffin Recipes To Try!

• Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
• Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
• Gluten-Free Double Chocolate Muffins {Dairy-Free Option}

Gluten-Free Flour

These gluten-free pumpkin muffins were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.

Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy pumpkin bread!

My favorite preferred gluten-free flour is 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.

I have not tried this recipe with almond, coconut, or oat flour. If you are looking for an almond flour pumpkin muffin recipe try my Paleo Pumpkin Chocolate Chip Muffins!

Pro Tip For Measuring Gluten-Free Flour

It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour.

I always measure gluten-free flour with the “spoon & level” method. I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

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, so I always try and have a dairy-free option to my gluten-free recipes.

For the dairy-free option, I used Smart Balance butter.  I promise the pumpkin muffins are just as delicious made with the dairy-free butter. So, you too can enjoy gluten-free and dairy-free pumpkin muffins.

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 Smart Balance butter.

Easy Gluten-Free Pumpkin Muffins

I love how easy these gluten-free muffins are to make. The pumpkin 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 Gluten-Free 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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5 from 7 votes

Gluten-Free Pumpkin Crumb Muffins

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.

Course Breakfast

Cuisine American

Keyword Gluten-Free Pumpkin Muffins

Prep Time 10 minutes

Cook Time 23 minutes

Total Time 33 minutes

Servings 14

Calories 219kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Pumpkin Muffins

• 1 1/2 cups canned pumpkin , not pumpkin pie filling1 1/2 cups canned pumpkin , not pumpkin pie filling
• 1 teaspoon baking soda1 teaspoon baking soda
• 1/4 cup granulated sugar1/4 cup granulated sugar
• 1/4 cup brown sugar1/4 cup brown sugar
• 1/4 teaspoon salt1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract
• 2 large eggs , room temperature2 large eggs , room temperature
• 1/3 cup butter, melted For dairy-free use Smart Balance butter1/3 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 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.1/4 teaspoon xanthan gum Leave out of your flour already has it in it.
• 1/2 teaspoon gluten-free baking powder1/2 teaspoon gluten-free baking powder

Crumb Topping

• 1/4 cup brown sugar , packed1/4 cup brown sugar , packed
• 2 tablespoons granulated sugar2 tablespoons granulated sugar
• 1/2 teaspoon pumpkin pie spice1/2 teaspoon pumpkin pie spice
• 1/3 cup gluten-free all-purpose flour I like Pillsbury gluten-free1/3 cup gluten-free all-purpose flour I like Pillsbury gluten-free
• 2 tablespoons butter, melted2 tablespoons butter, melted

Vanilla Maple Glaze

• 1 cup powdered sugar1 cup powdered sugar
• 1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract
• 2 tablespoons pure maple syrup2 tablespoons pure maple syrup
• 1 1/2 teaspoons milk For dairy-free use almond, cashew or coconut milk.1 1/2 teaspoons milk For dairy-free use almond, cashew or coconut milk.

US Customary - Metric

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

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.

 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.

For the dairy-free option use Smart Balance butter. 

Store in an air-tight container and keep in the refrigerator. 

Nutrition

Serving: 1muffin | Calories: 219kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 187mg | Potassium: 96mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4305IU | Vitamin C: 1.2mg | Calcium: 42mg | Iron: 1.2mg

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