Tender, loaded with pumpkin, easily made gluten-free, and just the right amount of sweet, these Gluten-Free Spiced Pumpkin Muffins are an easy and healthy way to enjoy one of America's fall favorites. These pumpkins are also dairy-free if you use nut milk in the recipe.I made this recipe with Trader Joe's canned pumpkin, which is thinner and runnier than most canned pumpkins. If your pumpkin is thicker and your batter is too thick to pour, blend in extra almond milk by 1-2 tablespoons until the batter is pourable.
¼cupunsweetened almond milk or other nut or dairy milk
1teaspoonpure vanilla extract
2large eggs
1cupcanned pumpkin pureenot pumpkin pie mix
¾cuppacked dark brown sugar
¾teaspoonsalt
2teaspoonpumpkin pie spice blend
1 ½teaspoonbaking soda
1 ¾cupsold fashioned oatscertified gluten-free + ½ cup old fashioned oats
Optional: 2-4 tablespoons of almond milksee recipe notes above
Streusel topping
¼cuppacked dark brown sugar
1tablespoongluten-free flour mix
½teaspoonpumpkin pie spice blend
¼cupold fashioned oats
2tablespoonsraw/unfiltered coconut oilmelted
pinchsalt
Instructions
Preheat oven to 350 degrees and prepare 10 muffin cups by either spraying with non-stick spray or lining with muffin cups.
Add all the muffin ingredients to a blender in the order listed, reserving the extra ½ cup oats on the side.
Blend the mix for 1-1.5 minutes, tampering down or stirring occasionally, or until the mixture is smooth and creamy. If your batter is too thick to pour or is straining your blender, blend in extra almond milk 1-2 tablespoons at a time until you can easily pour the batter.
Remove the blender pitcher from the stand and mix in the additional ½ cup oats until mixed in evenly.
Pour the batter into the muffin tins, by about the ⅔ cup, evenly filling all 10 muffin cups.
In a separate smaller mixing bowl, lightly toss together the streusel ingredients until the coconut oil evenly covers the dry ingredients and everything is thoroughly mixed together.
Sprinkle each of the muffins with 2 teaspoons streusel mix and bake for 24-26 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
Remove from the oven and let the muffins cool on a cooling rack in the pan for 5 minutes. Then, gently turn out the muffins and rest them directly on the rack and let cool until room temperature -- or, eat a few along the way... :) -- and enjoy!
Notes
1. These muffins will last for 3-4 days in an air-tight container in the refrigerator. 2. You can freeze these muffins in a freezer-safe container for up to 2 months.3. You can also make this recipe without a blender. See my notes on the accompanying blog post for directions. 4. You can also make gluten-free pumpkin bread with this recipe. Just pour the batter into a greased 8 x 4" baking loaf pan, sprinkle with the streusel, and bake for 50-65 minutes, or until the bread is baked through and a knife inserted in the center comes out clean.