Recipes and Cooking Gluten Free Pumpkin-Walnut Streusel Muffins 4.0 (4) Looking for the perfect gluten-free fall treat? Our Gluten Free Pumpkin-Walnut Streusel Muffins recipe creates soft and flaky gluten free muffins, sure to delight even your pickiest gluten free eater (especially the cream cheese frosting). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 45 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients Gluten-free nonstick cooking spray 1 ¼ cup brown rice flour ⅓ cup gluten-free quick-cooking rolled oats ¼ cup flaxseed meal 2 teaspoon pumpkin pie spice 1 ½ teaspoon gluten-free baking powder ½ teaspoon salt 2 eggs, lightly beaten ¾ cup canned pumpkin ½ cup packed brown sugar ½ cup milk 3 tablespoon canola oil 1 teaspoon gluten-free vanilla ¼ cup chopped walnuts 2 tablespoon gluten-free quick-cooking rolled oats 1 tablespoon packed brown sugar 1 tablespoon canola oil 1 ounce reduced-fat cream cheese (Neufchâtel), softened 2 tablespoon powdered sugar 1 - 2 tablespoon milk Directions Preheat oven to 375°F. Coat twelve 21/2-inch muffin cups with cooking spray (do not use paper bake cups); set aside. In a medium bowl stir together flour, the 1/3 cup oats, the flaxseed meal, pumpkin pie spice, baking powder, and salt. Make a well in the center of flour mixture; set aside. In a medium bowl combine eggs, pumpkin, the 1/2 cup brown sugar, the 1/2 cup milk, the 3 tablespoons oil, and the vanilla. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into the prepared muffin cups. For walnut streusel, in a small bowl combine walnuts, the 2 tablespoons oats, the 1 tablespoon brown sugar, and the 1 tablespoon oil. Sprinkle evenly on top of batter in muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool slightly on wire rack. If desired, for Cream Cheese Icing, in a small bowl stir together cream cheese and powdered sugar until smooth. Gradually stir in enough of the 1 to 2 tablespoons milk to reach drizzling consistency. Before serving, drizzle icing over warm muffins. Print Nutrition Facts (per serving) 216 Calories 9g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 216 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 34mg 11% Sodium 188mg 8% Total Carbohydrate 30g 11% Total Sugars 13g Protein 4g Vitamin C 0.8mg 4% Calcium 82mg 6% Iron 1.3mg 7% Potassium 148mg 3% Folate, total 12.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.