Gluten-Free Pumpkin Streusel Muffins

Sandy is coming and there’s nowhere to hide.

Gluten-Free Pumpkin Streusel Muffins

For the second year in a row, Connecticut will be receiving abnormal weather at the end of October, disrupting Halloween and wreaking havoc on homes everywhere. At this point, there is still some dispute as to what exactly awaits us, but all are clear: there will be much rain and wind. At least our house is made of bricks instead of sticks.

I learned my lesson from last year. I didn’t do my somewhat-regular grocery shopping trip–no point buying stuff that may go bad. I put a lot of food from the fridge into the freezer, so if the worst happens, they have a fighting chance of weathering the storm and remaining edible on the other side of it. I put away all the lawn furniture, moved the potted plants together in a huddle, and started washing the backed-up laundry. Clean underwear is very important–you might need to change it a few times if the storm gets really scary. And I am doing my best to buoy my spirits. A sense of humor is mandatory.

Gluten-Free Pumpkin Streusel Muffins

All kidding aside, I decided this was a great week to participate in #MuffinMonday because, if Sandy does decide to take my precious electricity away, we’ll need food we can eat that won’t require much preparation. Though I do have a gas cooktop, so not all will be lost. We’ll be just fine.

One of my friends is in the middle of a Paleo challenge and while I am not ready to take a leap like that, I respect the intentions of it. I also agree that we should try to incorporate more whole, real food in our diets–we’ve strayed pretty far from what our ancestors ate with the prolific fast food and vending machine options available. Balance is key; rhyme and reason together in harmony.

Gluten-Free Pumpkin Streusel Muffins

This recipe comes from Gluten Free Fix, but I’m pretty sure that (as long as you’re not in that Paleo challenge, which bans both baking soda and honey) many following the Paleo lifestyle would find this suitable, as well. My kids were split on it–one loved the muffins, the other quickly made the “I’m full” excuse to get out of finishing it. I really love the streusel topping. I’m thinking I could eat that alone and be happy.

This may be our only Halloween treat this year. It’s pumpkin, though, so I’m okay with that.

5.0 from 1 reviews
Gluten-Free Pumpkin Streusel Muffins
Prep time
Cook time
Total time
Author: adapted from Gluten Free Fix
Recipe type: Breakfast/Brunch
Serves: 12
Ingredients
Streusel
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup almond flour, lightly packed
  • ¾ cup chopped walnuts
Muffins
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 cup almond flour, lightly packed
  • ⅓ cup coconut flour, lightly packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, combine the streusel ingredients, tossing with a fork until you get pea-sized crumbs. Set aside.
  3. In a large mixing bowl, whisk together the pumpkin, eggs, and maple syrup. Once well combined, whisk in the coconut oil, pouring in a slow steady stream the whole while.
  4. Add the dry ingredients and whisk until incorporated.
  5. Using a large cookie scoop, portion out the batter, filling each muffin cup about ¾ of the way.
  6. Sprinkle streusel topping over each cup, dividing evenly.
  7. Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  9. These are probably best stored in the refrigerator for no more than 3 days.
Notes
I used maple syrup instead of honey; if you’re strictly following an initial Paleo elimination diet, please feel free to use honey instead. I also reduced the maple syrup to ⅓ cup, so these are not sweet muffins. If you would like them sweeter, increase to ½ cup.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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  1. I have never baked gluten free but I have to admit these look delicious! Stay safe and may Sandy pass you by!

    • elena @3greenonions on October 29, 2012 at 7:32 am
    • Reply

    i’m probably the only one who did a savory pumpkin version this week, right?:) this GF muffins look great, i want to eat that streusel with a spoon! happy muffin monday!

    1. I still have a hard time with savory muffins. Maybe I’ll be converted one of these days! I seriously could eat the streusel with a spoon. It’s like a gluten free, super yummy granola.

  2. Going to try this, have to find the unusual ingredients. My MD has advised me to stop eating wheat so I’m looking for yummy wheat free recipes and this looks delish 🙂

    1. These are the closest I’ve come to being grain-like muffins without grains. Bob’s Red Mill has a great assortment of baking goods, including almond meal and coconut flour. I usually get it at Ocean State Job Lot (of all places!) and save a little money. Trader Joe’s also has a great almond meal that is quite affordable!

      1. I always forget about Ocean State Job Lot, for Bob’s Red Mill, thanks for the reminder and great recipe!

  3. Yummy!! Love muffin mondays 🙂

    1. My favorite day of the week! Well, next to Wine Wednesday. And Thirsty Thursday. 😉

  4. We’re getting some mucho wind and rain here in Baltimore. Good luck to you. I did the same thing. I made muffins in preparation for the storm, however, we ate them all. Stay safe and dry. Your muffins look amazing. Pinned.

    1. Oops! My kids kept trying to eat all the dry food before the storm started. I had to remind them of Albert last year and 4 days without power. We were lucky to not face the same fate this year, but an ounce of prevention is worth a pound of cure, as they say!

    • what katie's baking on October 29, 2012 at 11:46 pm
    • Reply

    i agree that balance is key.
    these look so fantastic!

  5. These muffins will get you through a storm! I hope it’s not as bad as they’re saying.. I’ll be praying for you all!!

    1. We were very lucky in that we were far enough from the shore to not get any flooding. The winds were strong and the rain was hard, but we got through this unscathed. Very grateful and heartbroken for those who were not so lucky.

    • Kelly on July 12, 2013 at 9:21 pm
    • Reply

    I love pumpkin recipes!.

    1. Thank you! Almost pumpkin season again soon… though I guess with canned pumpkin, it’s always pumpkin season. 😉

    • Gayle on December 17, 2013 at 7:29 pm
    • Reply

    We made these for Thanksgiving this year–INSANELY good!!! Moist, delicious, perfect.

    1. I’m so glad you enjoyed them!

    • Kate on September 21, 2014 at 7:12 pm
    • Reply

    Just pulled these out of the oven and WOW they look amazing. I added a pinch of nutmeg and cloves and 1/4 tsp of ginger to the batter so we will see. The smell alone brought the whole house to the kitchen 🙂

    1. Sounds like some great modifications! I hope you all enjoy them!

    • Laine Smith on November 17, 2014 at 4:22 pm
    • Reply

    I tried these today and they were not very good. They were super oily and not fluffy at all. The streusal also was too moist and not crumbly.

    1. I’m sorry to hear that, Laine. Did you make any modifications to the recipe? It is only 1 cup of pumpkin puree, not a can, if that helps. We’ve had great success with these before and the streusel definitely wasn’t moist when I made them for this post. Is there somewhere I can help you with these? I hate to hear of a bad experience, especially with a recipe my family has loved so much.

    • Lin Parkin on June 2, 2015 at 2:29 pm
    • Reply

    These are phenomenally good! They’re easy to make. The crumble topping is delicious and the muffins are soft and moist. They’re perfectly seasoned. Why buy that store-bought gluten-free stuff? These are so much better! Thanks for sharing your recipe.

    1. I’m so glad you enjoyed them, Lin! They really are pretty awesome!

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