Enjoy these Gluten & Dairy-Free Pumpkin Streusel Muffins, a cozy fall treat that’s easy to make and allergen-friendly! Perfect for any occasion!

Scale

1 cup pumpkin puree

1/2 cup unsweetened applesauce

2 eggs

1 1/3 cup gluten-free all purpose flour, sifted

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

1/2 tsp salt

1/4 cup gluten-free all purpose flour, sifted

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp cardamom

2 tbsp vegan butter, melted

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Preheat the oven to 375 degrees Fahrenheit.
In a mixing bowl, combine your dry ingredients, making sure to sift your flour. Whisk well.
Mix in your wet ingredients and whisk well until your batter is smooth.
In a separate bowl, add your butter and microwave for 30-60 seconds until it’s melted.
In a new mixing bowl, combine all of your streusel topping ingredients (including the melted butter). Mix until it’s crumbly.
In a muffin tin, place your liners. If your muffin tin is not non-stick, spray a thin layer of canola oil before adding in the muffin liners.
Fill your muffin tins up about 3/4 the way with batter. I like to use an ice-cream scooper to get my batter in cleanly.
Top each muffin with about a tablespoon of streusel topping. Continue adding to your muffins until you’ve used up all your streusel topping.
Place in the oven for 15 minutes. At 15 minutes, check the muffins with a toothpick. If they don’t come up clean cook for an additional 3-4 minutes.
Let cool and enjoy

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