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).

Gluten Free Pumpkin-Walnut Streusel Muffins
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
45 mins
Servings:
12
Yield:
12 muffins

Ingredients

  • Gluten-free nonstick cooking spray

  • 1 ¼ cup brown rice flour

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

216 Calories
9g Fat
30g Carbs
4g Protein
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.

Related Articles