Pumpkin Corn Streusel Muffins, Gluten Free

Pumpkin Streusel Muffins, gluten & dairy free. Quick, easy and delicious!

Got a house full of crazy relatives driving you nuts guests? Got a long holiday weekend? Here’s betting you still have a can of pumpkin in the cupboard, right? How about some really good gluten-free pumpkin corn muffins with streusel topping? They also happen to be dairy-free.

Whisk the dry stuff. Whisk the wet stuff. Combine. Top with streusel and bake. They taste really great but they’re also good for you in that way where if you add raisins and a little fiber to a muffin it’s called healthy. Fiber won’t kill you but Aunt Frieda’s sour-cream-three-pound-butter-gluten-filled coffee cake might.

Post Thanksgiving everyone needs a bit of good-for-you comfort-food sustenance to get through the rest of the weekend with Uncle Dwight and Aunt Frieda visiting relatives. After all, wine for breakfast is probably not the best idea unless you want to be the star of Aunt Frieda’s Family Holiday Newsletter.

Instead, smother them in GF muffins. I’ve had lots of practice. It works.

A big tall coffee with one of these muffins and I’m good. And there’s plenty for everyone. And no one ever guesses why the coffee tastes so swell. I’m not telling.

And celebrate. You have at least two whole weeks before Christmas craziness starts to invade your life. Oh wait. I’ve been to Target.

Another muffin? Coffee?

Pumpkin Streusel Muffins, gluten & dairy free. That fresh from the oven drool worthy smell!

Pumpkin Corn Streusel Muffins, Gluten Free
  • 175 grams AP GF flour (87 grams superfine brown rice flour plus 44 grams each superfine white rice flour and tapioca flour/starch) (1⅓ cups)
  • 70 grams GF corn meal (1/2 cup)
  • 4 tablespoons dark brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground clove
  • 160 grams pumpkin puree (3/4 cup)
  • 40 grams orange juice (4 tablespoons)
  • 100 grams canola oil (1/2 cup)
  • 2 extra-large eggs
  • 1 teaspoon vanilla
  • 75 grams raisins (1/2 cup)
  • 40 grams chopped toasted pecans (1/3 cup)
Streusel Topping
  • 40 grams AP GF flour (scant ⅓ cup)
  • 1 tablespoon butter or shortening
  • 2 tablespoons dark brown sugar
  • ¼ teaspoon cinnamon
  1. Preheat oven to 350. Place liners in muffin tin(s) (12-15). Set aside.
  1. In a large bowl whisk together flour, corn meal, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In a smaller bowl whisk together pumpkin puree, orange juice, canola oil, eggs and vanilla. Add wet mixture to dry and fold with a silicone spatula until just combined. Fold in raisins and nuts. Scoop into liners a scant ⅔ full leaving room for streusel topping.
Streusel Topping
  1. In a small bowl mix all the ingredients together with a fork or clean fingers just until the butter or shortening is incorporated. Spoon on top of muffin batter distributing it evenly among all the liners.
  2. Bake muffins 16-18 minutes or just until a toothpick comes out without wet crumbs. Cool for a minute or two. Place muffins on a rack to cool and serve just barely warm. And serve with some really special coffee...


Pumpkin Streusel Muffins, gluten & dairy free. One for you, perfect with that first cup of morning coffee!Support the Canteen! Subscribe & never miss a post!



  1. Made these this morning, so good! Moist, not dense, great with coffee. 😉
    The streusel was a bit too crumbly for my taste, but that’s a simple fix for next time. I feel that that’s something that should be done to your own taste anyway. Looking forward to trying your other recipes!