Gluten Free Pumpkin Streusel Muffins with Maple Glaze
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!
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings15muffins
Ingredients
For the Topping:
¼cupcoconut oilmelted & slightly cooled
½cupcoconut sugar
½teaspoonscinnamon
½cupgluten free flour
For the Muffins:
2cupsgluten free flour
1/2teaspoonsalt
1/2teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cloves
2teaspoonground cinnamon
1teaspoonground nutmeg
¼teaspoonground ginger
3/4cupcoconut oil
1cupcoconut sugar
2large eggs
115-ounce can 100% pure pumpkin
For the Maple Glaze:
3Tablespoonscoconut oilmelted and slightly cooled
⅓cuppure maple syrup
¾cuppowdered sugar
Instructions
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.