Jalapeño Kitchen

• Print
• Facebook
• Pinterest
• Threads
• Twitter

Looking for a delicious fall treat that’s both gluten and dairy-free? These Gluten & Dairy-Free Pumpkin Streusel Muffins are the perfect solution!

With the warm flavors of pumpkin, cinnamon, and a delightful crumbly streusel topping, these muffins make for a cozy breakfast or snack option. Whether you’re celebrating the season or just craving something sweet, this recipe is easy to whip up and yields 12 flavorful muffins that everyone will love. Get ready to enjoy a comforting treat that pairs perfectly with your morning coffee or tea!

The Inspiration

As the leaves change and the air turns crisp, fall becomes my favorite time of year, especially for all things pumpkin. There’s just something about those warm, cozy flavors that makes me feel right at home. I grew up on my mom’s pumpkin bread, and it was always a staple in our kitchen, filling the house with the most inviting aroma. Anything pumpkin brings back those cherished memories and reminds me of the joy of sharing delicious treats with loved ones.

With my Gluten & Dairy-Free Pumpkin Streusel Muffins, I wanted to capture that comforting essence while keeping the recipe allergen-friendly. Making these muffins gluten and dairy-free means I can fully enjoy the flavors I adore without missing a beat. Each bite is a delightful reminder of home and the warmth of fall, allowing me to savor my favorite seasonal flavors without compromise. Whether you’re enjoying them for breakfast or as an afternoon snack, these muffins are the perfect way to embrace the season!

If you’re looking for another delicious pumpkin recipe, try these Pumpkin Chai Pancakes!

Kitchenware you’ll need:

• Mixing Bowls: I love these easy mixing bowls for getting my batter just right!
• Muffin Tin: You’ll need a muffin tin for this recipe. I love that these are cheap and non-stick so you don’t have to worry about your muffins sticking to the pan.
• Muffin Liners: I love these bleach free liners. You can also switch up your liners based on the time of year or if there’s something you’re celebrating!

Switch up your Toppings

While the streusel topping on these muffins is already delicious, there are plenty of other toppings you can add to elevate your pumpkin streusel muffins even further. Here are some delightful options that are still gluten, nut, soy, and dairy-free:

• Maple Drizzle: A light drizzle of pure maple syrup adds an extra touch of sweetness and complements the pumpkin flavors beautifully.
• Coconut Whipped Cream: For a creamy topping, try using coconut whipped cream. It’s light and airy, providing a perfect contrast to the warm muffins.
• Dairy-Free Cream Cheese Frosting: Whip up a quick dairy-free cream cheese frosting using your favorite vegan cream cheese and a bit of powdered sugar for a rich and indulgent finish. I personally made a version with Cardamom Cream Cheese Frosting for a friend’s birthday…yum!
• Chopped Dark Chocolate: Sprinkle some dairy-free dark chocolate chips or chopped chocolate on top of the muffins for a sweet and slightly bitter contrast that pairs wonderfully with pumpkin.
• Sautéed Apples: Top your muffins with lightly sautéed apples for a warm and fruity addition. A sprinkle of cinnamon can enhance the flavor even more!
• Fresh Fruit: You can also add sliced bananas or fresh raspberries for a fruity twist that adds brightness and a pop of color.
• Cinnamon Sugar: A simple mix of cinnamon and sugar sprinkled on top before baking can create a delightful sugary crust that adds extra flavor.

These toppings allow you to customize your pumpkin streusel muffins to your liking, making each bite uniquely delicious! Enjoy experimenting with different combinations to find your favorite!

Step by Step Directions:

Get ready to create a batch of delicious Gluten & Dairy-Free Pumpkin Streusel Muffins with these easy-to-follow step-by-step instructions!

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).

Step 2: Prepare the Dry Ingredients
In a mixing bowl, combine the dry ingredients: 1 1/3 cups gluten-free all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin spice blend, and 1/2 tsp salt. Make sure to sift the flour for a lighter texture. Whisk well to combine.

Step 3: Mix the Wet Ingredients
In a separate bowl, mix the wet ingredients: 1 cup pumpkin puree, 1/2 cup unsweetened applesauce, and 2 eggs. Whisk until the mixture is smooth.

Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Mix well until the batter is smooth and fully combined.

Step 5: Prepare the Streusel Topping
In another bowl, melt 2 tbsp of vegan butter in the microwave for 30-60 seconds. Then, combine 1/4 cup gluten-free all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp cardamom in the bowl with the melted butter. Mix until it forms a crumbly texture.

Step 6: Prepare the Muffin Tin
Line a muffin tin with muffin liners. If your muffin tin is not non-stick, spray a thin layer of canola oil before adding the liners.

Step 7: Fill the Muffin Tins
Using an ice cream scooper or a spoon, fill each muffin tin about 3/4 full with the pumpkin batter.

Step 8: Add the Streusel Topping
Top each muffin with about a tablespoon of the streusel mixture, adding more to your liking until all the topping is used.

Step 9: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 15 minutes. After 15 minutes, check the muffins with a toothpick. If it comes out clean, they’re done; if not, bake for an additional 3-4 minutes.

Step 10: Cool and Enjoy
Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy your delicious Gluten & Dairy-Free Pumpkin Streusel Muffins warm or at room temperature!

Print

FAQ for Gluten & Dairy-Free Pumpkin Streusel Muffins

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring out the cup needed for the recipe.

Q: What can I substitute for the gluten-free all-purpose flour?
A: You can use a 1:1 gluten-free flour blend that contains xanthan gum. If your blend doesn’t include xanthan gum, consider adding 1/4 tsp to help with texture.

Q: Do I need to melt the butter for the streusel topping?
A: Yes, melting the butter is essential! If you don’t melt it, the streusel will sink into the muffins during baking instead of forming a delicious crumbly topping.

Q: Can I add nuts or chocolate chips to the muffins?
A: Absolutely! Feel free to add dairy-free chocolate chips or chopped apples for extra flavor and texture, keeping in mind your dietary restrictions.

Q: How should I store leftover muffins?
A: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Q: Can I make these muffins in advance?
A: Yes! These muffins can be made ahead of time and stored. Just reheat them in the oven for a few minutes before serving to enjoy them warm.

Q: Can I make these muffins vegan?
A: Yes! You can easily make these muffins vegan by substituting the eggs with flax eggs or applesauce. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg and let it sit until it thickens.

Feel free to reach out if you have any more questions about this recipe! Enjoy your baking!

*This page includes commissionable links*

Looking for more?

• 
  Dairy and Gluten-free Pumpkin Chocolate Chunk Cookies
  Gluten-free dairy-free pumpkin chocolate chip cookies that are soft, chewy, and full of fall flavor. Easy to bake and allergy-friendly.
• 
  Gluten & Dairy-free Citrus Glazed Pumpkin Bread
  Warm, moist gluten & dairy-free pumpkin bread with a hint of citrus glaze. This healthy, homemade loaf is the perfect fall treat.
• 
  Small Batch Gluten & Dairy-free Gooey S’Mores Cookies with Crunchy Toasted Lentils
  Gooey gluten-free s’mores cookies made with crunchy toasted lentils for a protein-packed, dairy-free, nut-free summer treat.