These pumpkin muffins are filled with your favorite fall spices and topped with a maple glaze that has just the right amount of sweetness and are sure to be your favorite breakfast treat all season! No one will even know they’re gluten free and dairy free!
If you’re looking to make these completely free of refined sugar, they’re just as good without the glaze!
I make multiple batches of these pumpkin muffins and then freeze them in an airtight container so we can enjoy them all fall!
Gluten Free Pumpkin Streusel Muffins with Maple Glaze
For the Topping:
- ¼ cup coconut oil melted & slightly cooled
- ½ cup coconut sugar
- ½ teaspoons cinnamon
- ½ cup gluten free flour
For the Muffins:
- 2 cups gluten free flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3/4 cup coconut oil
- 1 cup coconut sugar
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin
For the Maple Glaze:
- 3 Tablespoons coconut oil melted and slightly cooled
- ⅓ cup pure maple syrup
- ¾ cup powdered sugar
Preheat the oven to 350 degrees. Put muffin liners in muffin pan and set aside.
Place your topping ingredients into a bowl, stir to combine and set aside.
In a medium bowl, whisk together the gf flour, salt, baking powder, baking soda, cloves, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric mixer, beat the coconut oil and sugar at low speed until just blended. Add the eggs one at a time, continue beating until light and fluffy, a few minutes. Add the pumpkin and beat until combined. Add the flour mixture and mix on low speed until combined.
Add batter to your muffin liners, fill them full and top each one with the topping mixture.
Place in oven and bake for 30-35 mins or until toothpick comes out clean.
While muffins are baking, make your glaze by mixing all ingredients together until smooth.
Drizzle the glaze over warm muffins.