Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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).

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
bake:
15 mins
cool:
5 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist
Walnut Streusel
Cream Cheese Icing (optional)

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

216 calories; fat 9g; cholesterol 34mg; saturated fat 1g; carbohydrates 30g; mono fat 4g; poly fat 3g; insoluble fiber 2g; sugars 13g; protein 4g; vitamin a 2470.9IU; vitamin c 0.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 12.8mcg; vitamin b12 0.1mcg; sodium 188mg; potassium 148mg; calcium 82mg; iron 1.3mg.
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