gluten-free pumpkin crumb muffin muffin on a cooling rack with pumpkins in the background
Print Pin
5 from 5 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 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

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 flourNot 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
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!