Gluten-Free Pumpkin Crumble Muffins

Fall baking is in full swing, and these Gluten-Free Pumpkin Crumble Muffins provide a warm, cozy treat paired with your morning coffee. These muffins come together with pantry ingredients and simple gluten-free ingredients; nothing special is needed!

There is nothing better than a slow, crisp fall morning with a warm cup of coffee and a sweet cinnamon streusel-topped pumpkin muffin on your plate. Gluten-Free Pumpkin Crumble Muffins are one of my favorite recipes to make each fall, full of warm, delicious flavors, plus easy to make gluten-free.

What you’ll love about this recipe:

• Gluten Free
• Cozy Fall Flavors
• Wonderful Texture
• Easy to Make Ahead
• Simple Ingredients

Ingredients for Gluten-Free Pumpkin Crumble Muffins:

• All-Purpose Flour or Gluten-Free All-Purpose Flour
• Granulated Sugar
• Salt
• Baking Powder
• Vanilla Extract
• Vegetable Oil
• Egg
• Milk
• Pumpkin Pie Spice
• Pumpkin Puree
• Unsalted Butter
• Ground Cinnamon
• Cupcake Liners/Wrappers

Step-by-Step Instructions:

1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl or stand mixer, add in flour, sugar, salt, and baking powder.
3. Continue mixing in the vanilla, oil, egg, milk, pumpkin spice, and pumpkin puree until the batter is formed.
4. Once done, fill cupcake liners that have been sprayed with non-stick cooking spray, up to the top.
5. Combine all of the crumb ingredients in a bowl and mix them with a fork.
6. Sprinkle the crumb ingredients evenly over each muffin.
7. Bake 25-30 minutes or until the crumb topping has browned.
8. Serve.

If you enjoy these, you will also love Gluten-Free Blueberry Crumble Muffins.

If you want to make pumpkin muffins using a shortcut, check out these Pumpkin Muffins using Cake Mix.

What flour should you use for gluten-free muffins?

These muffins can be made with a different type of flour, gluten-free all-purpose flour.  This flour needs to be a 1:1 ratio to make it an even swap with regular all-purpose flour.

A few of our favorite types of flour to use are Better Batter, Bob’s Red Mill, and King Arthur.  Each of these companies makes flour that works interchangeably with regular gluten-filled flour. 

That makes this a very easy recipe to swap and make gluten-free.

Xanthan Gum will already be in your flour blend, which makes this very easy to swap with traditional gluten-filled flour.

Can you use pumpkin pie filling?

This recipe uses real pumpkin.  It can be canned pureed pumpkin, but it is not pumpkin pie filling.

Pumpkin Pie Filling will have fall spices added to the filling.  If you were to use this, then you would need to omit the additional spices from the recipe to get the right amount of flavor in the muffins.

It is best to stick with canned pumpkin puree to make these bakery-style muffins.

Tips for making the crumb topping or streusel topping:

The crumb topping will be a combination of white sugar, small pieces of butter, flour, and ground cinnamon.  This topping can be combined in a small bowl.

It’s easy to work this crumble topping with your hands; this will get you the best result that leaving you with small crumbs to add to the muffin batter once they are in the muffin pan.

The tender crumb mixture will then be added to the top of the muffins.

Remember, do not use melted butter; cold or room temperature butter will work the best.

This batter can be made in a stand mixer or by hand using a large mixing bowl and wooden spoon or Danish dough whisk.

Why should you make the perfect pumpkin muffin?

• Gluten-Free: These muffins are a very easy recipe to add to your list of gluten-free recipes, because the only swap needed is gluten-free all-purpose flour, which is now carried at almost all grocery stores.

• Rich Pumpkin Flavor:  Just in time for fall, when everyone craves that delicious fall flavor, these gluten-free pumpkin muffins are packed with just the right amount of pumpkin spice and fall flavor.

• Versatile:  These moist gluten-free pumpkin muffins can be served as breakfast or a snack.  They can even be made for dessert with chocolate chips added to make gluten-free pumpkin chocolate chip muffins.

How do you store these muffins?

These muffins will need to be stored in an airtight container.  They will last for 4-5 days in the refrigerator.

If you want to freeze the muffins, individually wrap them in plastic wrap before placing them in a freezer bag.  This can be a Ziploc Freezer Storage bag.

Let the muffins warm to room temperature or remove the plastic wrap and heat up in the microwave for 1-2 minutes before serving.

Next time you have a sweet craving this fall, try these Gluten-Free Pumpkin Crumble Muffins, with the perfect mixture of sweet cinnamon topping with warm pumpkin flavor!

​Pair the best muffins with a delicious Pumpkin Spice Latte for your morning breakfast before starting your day!