These best gluten free muffins are a deliciously easy treat. Moist, fluffy, and topped with a crunchy streusel, they’re perfect for breakfast or a snack. They’re kid-approved and perfect for anyone needing gluten-free options. The rich pumpkin flavor paired with a sweet maple drizzle makes these muffins a must-try!
Table of Contents
The Best Gluten Free Muffins Recipe
Why You’ll Love These Gluten Free Muffins
You’ll adore these best gluten free muffins for their tender crumb and warm spice notes. The pumpkin puree keeps them moist, while the streusel adds a delightful crunch. Plus, they’re quick to make and perfect for meal prep. Enjoy them fresh from the oven or store them for later; they stay delicious for days!
Key Ingredients for Perfect Gluten Free Muffins
Gather these simple ingredients for your best gluten free muffins:
- 2 eggs or egg substitute
- 15 oz can pumpkin puree
- ¾ cup melted butter (vegan butter acceptable)
- ¾ cup brown sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon gluten-free baking powder
For the streusel topping, you’ll need:
- ¾ cup gluten-free all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons melted unsalted butter (vegan butter acceptable)
And for the maple drizzle:
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons milk (adjust as needed for consistency)
Equipment Needed for Baking
You’ll need a few basic tools to create these muffins:
- 12-cup muffin pan
- Muffin liners or parchment cups
- Mixing bowls
- Whisk
- Fork
Step-by-Step Instructions for Gluten Free Muffins
- Preheat your oven to 350°F (175°C). Grease your muffin pan or line it with paper liners.
- In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract.
- In a separate bowl, combine the gluten-free flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder.
- Pour the dry ingredients into the wet mixture and stir until just combined. Be careful not to over-mix!
- Divide the batter among the muffin cups, filling each about three-quarters full.
- For the streusel, whisk together flour, brown sugar, and pumpkin pie spice. Stir in melted butter until crumbly, then sprinkle over the batter.
- Bake for 30–35 minutes, until the tops are golden and spring back when pressed.
- Let the muffins cool slightly, then whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over the muffins.
Tips for Baking the Best Gluten Free Muffins
To ensure perfect muffins, remember not to over-mix your batter. This keeps them light and fluffy. Also, since gluten-free muffins can bake slightly longer than regular ones, keep an eye on them to avoid a dense center. A high-quality gluten-free flour blend is crucial, and xanthan gum isn’t necessary if you use a good one.
Variations and Substitutions
You can customize your best gluten free muffins with various substitutions. Use vegan butter and an egg substitute for a dairy-free option. Feel free to add chocolate chips, nuts, or dried fruits for extra flavor and texture. For a twist, try making a Gluten Free Chocolate Zucchini Bread or a Vegan Gluten Free Zucchini Bread!
Related Recipes to try
- One Bowl Gluten Free Chocolate Zucchini Bread
- Gluten Free Chocolate Zucchini Bread Dairy Free
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Chocolate Zucchini Bread
- Zucchini Apple Bread Gluten Free
FAQs
What ingredients do I need for best gluten free muffins?
To make the best gluten free muffins, you’ll need pumpkin puree, eggs or egg substitute, melted butter, brown sugar, gluten-free all-purpose flour, and spices such as pumpkin pie spice and cinnamon.
How do I make best gluten free muffins step by step?
Start by mixing wet ingredients in one bowl and dry ingredients in another. Combine them, fill muffin cups, and bake until golden brown. Finish with a maple glaze for extra flavor.
Can I make best gluten free muffins ahead of time?
Absolutely! You can prepare these muffins ahead of time and store them in an airtight container for up to a week for a quick breakfast or snack.
How should I store leftover best gluten free muffins?
Store any leftover muffins in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just thaw before serving!
Conclusion
The best gluten free muffins are a delightful treat that everyone will enjoy! For more delicious recipes, check out this Pinterest page for inspiration and fun ideas. Happy baking!
The Best Gluten Free Muffins You’ll Love Instantly!
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- Muffins:
- 2 eggs or egg substitute
- 15 oz can pumpkin puree
- ¾ cup melted butter vegan butter acceptable
- ¾ cup brown sugar
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- ½ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon gluten-free baking powder
- Streusel Topping:
- ¾ cup gluten-free all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons melted unsalted butter vegan butter acceptable
- Maple Drizzle:
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons milk adjust as needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin pan or line with paper liners.
- In a large bowl, combine pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract.
- In a separate bowl, mix together gluten-free flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder.
- Pour the dry ingredients into the wet mixture and stir until just combined. Do not over-mix.
- Divide the batter among the muffin cups, filling each three-quarters full.
- Prepare the streusel by whisking flour, brown sugar, and pumpkin pie spice. Stir in melted butter with a fork until crumbly. Sprinkle evenly over the batter and press gently.
- Bake for 30–35 minutes, or until tops are slightly browned and spring back when touched.
- While muffins cool, whisk powdered sugar, maple syrup, and milk until smooth.
- Drizzle the glaze over the muffins once they are lightly cooled.
Notes
– Bake gluten-free muffins slightly longer than traditional muffins to prevent a dense center.
– Vegan-friendly variations are possible by substituting butter and eggs.
– Use a high-quality gluten-free flour blend; xanthan gum is not required if using a quality blend.
– A whole 15-ounce can of pumpkin puree is used per batch.
