29 Comments

  1. elena @3greenonions

    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!

  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 🙂

    • 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!

  3. 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.

    • 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!

    • 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.

  4. […] 2. Pumpkin Streusel Muffins These pumpkin muffins are made streusel style so they will bring the sweetness without using any refined sugar. Pure maple syrup gets the job done for the sweet taste of the streusel crumble, and is one of the authorized sweeteners while you’re doing Paleo. An entire cup of pumpkin puree is used in this batch of muffins, and you can either make that from scratch or get it out of a can but the more Paleo way to do it would be to make it yourself for quality assurance. Paleo is about taking the not-so-easy way if it means you get a better end product. […]

  5. 27 Delicious Gluten-Free Breakfast Pastries - Gluten Free Living

    […] Again, streusel makes everything better. Recipe here. […]

  6. Kate

    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 🙂

  7. Laine Smith

    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.

    • 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.

  8. Lin Parkin

    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.

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