© 2019 by Vego Bistro LLC

Gluten-free Pumpkin Muffins

October 16, 2019


 It officially feels like Fall here in Northern Georgia! So bring on the pumpkin spice EVERYTHING!


These muffins are easy to make. The crumb comes out moist and light. You decide if you want streusel on top or in the middle (as shown). Or maybe you want to keep it simple with a little brown sugar and pumpkin spice topping. OR maybe give it a cake-like twist by adding a dairy-free cream cheese frosting!


Whatever you decide these muffins will be a Fall favorite! So maybe make a double batch!


 The picture to the left shows how I put my streusel in the middle. I was in a hurry so I didn't accurately measure the butter and then I over mixed. I also made the mistake of mixing it too soon. You want to make it right before you use it or it tends to get hard to work with. I intended to give it a swirl with a butter knife before baking but I forgot. Don't bake distracted! But all in all it could have turned out much worse. I just ended up with a gooey center instead of a pretty swirl. The muffins came out delicious in spite of my less-than-accurate streusel making.


Happy Fall Ya'll!





Gluten-Free Pumpkin Muffins

PREP TIME    15        |         COOK TIME   20       |       TOTAL TIME   35

Servings:     12

Category:    Dessert

Cuisine:      Dessert




Apple Cider Vinegar              1   Tbsp

Milk                                     1/4   cup

Pumpkin Puree                   3/4   cup

Vegetable Oil                      1/2   cup

Vanilla Extract                       1   Tbsp

Sugar                                    1   cup

Gluten Free Flour                 2   cup

Baking Powder                     1   Tbsp

Baking Soda                      1/2   Tbsp
Salt                                    1/2   tsp

Cinnamon                             2   tsp 

Nutmeg                                 1   tsp 

Ginger                                   1   tsp

Cloves                                   dash or two   



Sugar                                 1/3   cup

Flour                                   1/3   cup

Cinnamon                              1   tsp

Butter, melted                        2   Tbsp             




Preheat the oven to 350 degrees.


Mix vinegar with milk and set aside to curdle.


In a medium bowl mix pumpkin, oil, sugar and vanilla until smooth.


Sift together all dry ingredients in a large bowl.


Add wet ingredient mixture to the dry ingredients and mix until smooth.


Divide batter evenly into 12 lined muffin cups. I like to use an ice cream scooper to make things easy!


Either top with streusel mixture or put streusel in the middle of the batter for a sweet filling. (see below for streusel instructions)

Bake at 350 for 20 minutes. A toothpick will come out clean when done.  


Allow to cool one minute before transferring to a wire cooling rack to cool completely.          


Sift all dry ingredients together in a small bowl.


Melt butter and pour over dry ingredients. Mix with a fork until crumbly.  



Streusel is optional! Sometimes I just sprinkle the top of the muffin with a little brown sugar and pumpkin spice mixture.



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