Gluten Free* Streusel Topped Pumpkin Muffins | Recipes

Gluten Free* Streusel Topped Pumpkin Muffins

(203) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:not recommended

This gluten free pumpkin recipe calls for sugar and spice and lots of things nice.



½ cup 125 mL Robin Hood® Gluten Free Flour Blend
¼ cup 50 mL packed brown sugar
1/3 cup 75 mL pumpkin seeds
½ tsp 2 mL cinnamon
¼ cup 50 mL butter, melted


1 ¾ cups 425 mL Robin Hood® Gluten Free Flour Blend
2 tsp 10 mL baking powder
½ tsp 2 mL each; cinnamon, nutmeg, ginger, salt
2 eggs
1 cup 250 mL packed brown sugar
½ cup 125 mL milk
1/3 cup 75 mL Crisco® Canola or Vegetable oil
1 tsp 5 mL vanilla extract
1 cup 250 mL pure pumpkin puree


  1. Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
  2. Topping: Combine flour blend, brown sugar, pumpkin seeds and cinnamon in a medium bowl.  Stir in melted butter. Reserve.
  3. Muffin: mix flour blend, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate large bowl whisk eggs, brown sugar, milk, oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.
  4. Spoon batter into prepared muffin cups and sprinkle with reserved topping.
  5. Bake in preheated oven 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Cool on wire cooling rack.


  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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