Gluten-Free Pumpkin Muffins with Crumb Topping
Never have I ever…
had a gluten-free muffin that’s quite as good as these. When I think of gluten-free muffins, I think dry and crumbly (and not in a good crumb topping kind of way). These pumpkin gluten-free muffins, however, are literally anything but. They’re incredibly decadent and moist (gahhh how I hate that word, so you know if I’m using it that these must be good) and packed with all the warm, delicious, spiced fall flavors that your heart could desire this time of year. TBH, you wouldn’t even know these are gluten-free (you know, if you weren’t the one actually measuring out the GF flour), that’s how good these are.
I’ve been making us a big batch of these on the weekends, then we enjoy them with morning coffee throughout the week ahead. Highly recommend doing the same as an easy way to add a little coziness to cold fall mornings. These would also be great served on Thanksgiving morning or a Turkey Day brunch. Regardless of when you make them, though, you really can’t go wrong.
Oh, and whatever you do, don’t skip the crumb topping. Sure, you could omit it, sure it’s a tiny bit of extra work, sure it’s not necessary, but holy moly is it a game changer! I mean, of course the muffins on their own are great and all, but that crumb topping just takes them to a whole other level of epic deliciousness. In other words, don’t sleep on it! And like, ya know, just don’t sleep on these muffins. Period.
PUMPKIN MUFFINS
gluten-free + topped with the yummiest crumb topping
yields 12-14 muffins
INGREDIENTS
MUFFINS
2 cups gluten free flour (I use the one from Trader Joe’s)
1 teaspoon baking soda
2 teaspoons pumpkin pie seasoning
1/2 teaspoon salt
1/2 cup coconut oil
1/2 cup non-dairy milk (I like to use oat, almond or coconut; can also use regular milk if you prefer)
1/2 cup maple syrup or agave
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
2 eggs
CRUMB TOPPING
1/4 cup vegan butter, cold
1/4 cup oats
1/2 cup gluten free flour
1 teaspoon cinnamon
3 teaspoons coconut sugar
1 large pinch of sea salt
DIRECTIONS
Preheat oven to 350 degrees. Prepare a muffin pan and set aside.
In a medium bowl, combine all of the crumb topping ingredients. Use your fingers to work everything together until the mixture is combined, crumbly and sticking together in small clumps. Set aside.
In a large bowl, whisk together the GF flour, baking soda, seasoning and salt. Set aside.
Place a medium-sized pan on a burner set to medium-low. Melt the coconut oil, then remove the pan from the heat and whisk in the milk, maple syrup, vanilla and pumpkin puree until combined. Lastly, beat in the eggs until fully incorporated and the mixture is smooth and slightly fluffy.
Gently fold the pumpkin mixture into the dry ingredients, being sure not to overmix. Scoop the batter into the prepared muffin tin, filling the liners almost to the top (I did about 1/4 cup of batter per muffin), then top with crumb topping (I did about a tablespoon per muffin). Bake for 15-18 minutes, or until a toothpick inserted into one comes out clean. Transfer to a baking rack and allow to cool slightly before enjoying.
NOTES
Store leftovers in an airtight container. They can be kept at room temperature for up to 2 days, but last best if kept in the refrigerator. You can then simply pop a muffin in the oven for just a few minutes to re-heat it before eating.
