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Oct 29 2012

#MuffinMonday: 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:
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.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

17 comments

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  1. Stacy

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

  2. 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!

    1. Carrie @ poet in the pantry

      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.

  3. Jayne

    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. Carrie @ poet in the pantry

      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. Jayne

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

  4. Ashley @ Wishes and Dishes

    Yummy!! Love muffin mondays :)

    1. Carrie @ poet in the pantry

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

  5. Jennie @themessybakerblog

    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. Carrie @ poet in the pantry

      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!

  6. what katie's baking

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

  7. Barbara Bamber | justasmidgen

    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. Carrie @ poet in the pantry

      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.

  8. Kelly

    I love pumpkin recipes!.

    1. Carrie @ poet in the pantry

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

  9. Gayle

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

    1. Carrie @ poet in the pantry

      I’m so glad you enjoyed them!

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  3. 13 Scrumptious Gluten-Free Pumpkin Muffins | Get Fit Bookmark

    […] 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. […]

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