Gluten-Free Pumpkin Muffins with Streusel Topping

Healthy grain-free and gluten-free pumpkin muffins are moist and easy to make. The streusel topping takes them to the next level.

I just LOVE muffins on the weekend for breakfast. Maybe with a smoothie or a fried egg, these gluten-free pumpkin muffins are the perfect healthier treat.

It’s taken me a really long time to be able to confidently develop healthy and gluten-free muffin recipes. They easily fall flat, get dry, or just kind of stay gloopy in the oven.

BUT, I’ve found the perfect ration of great, gluten & grain-free muffins and these pumpkin babies are no exception. I also love that these come together in one bowl. There’s nothing worse than coming across a great healthy recipe that uses 5 million ingredients and kitchen tools.

So, what’s in these gluten-free pumpkin muffins?

• Coconut sugar – my favorite healthier sweetener because it is dry and doesn’t add excess moisture that’s not needed. It also tastes like brown sugar.
• Coconut oil – this is our fat. All baked goods need fat and coconut oil is great because it’s dairy-free!
• Almond butter – this is also used as fat, but I love it because it adds a bit of protein.
• Eggs – eggs bind, add moisture, and help the muffins to rise in the oven.
• Pumpkin – pumpkin muffins, duh 🙂
• Almond flour – this is our flour base for the recipe. I love blanched, fine almond flour because it acts most like all-purpose.
• Coconut flour – coconut flour also is a flour base, but it helps give the muffins stability by binding them.
• Baking powder & soda – leavening agents!
• Pumpkin pie spice – pumpkin muffins, duh 🙂
• Vanilla & sea salt – flavor!
• Delicious strudel topping – coconut oil, almond flour, coconut sugar & pecans – YUM!

How do you make this recipe?

Like I said earlier, what I like best about this recipe is that it’s made in one bowl. You don’t have to do anything differently for these gluten-free pumpkin muffins, they’re just like the muffins you ad growing up!

You start by whisking together and combining the wet ingredients, and then you fold in the dry! It’s really easy.

Then, you scoop the batter into muffin tins, bake for a bit, sprinkle on the streusel, bake a bit more & voila! Perfect, healthy muffins!

Love gluten-free baking? Check out my gluten-free pie crust or cashew cookie bars!