“No one will feed you as well as someone who loves you” ~ Alton Brown
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Every so often, I run across a recipe that makes me want to forgo the usual niceties of a formal post. The introduction, the story, the delicate foreplay, because it would only slow you down. What you should really do is grab your shoes, scribble a list, and hustle down to the corner grocery.
I'm not even kidding.
This is one such recipe, inspired by a cooking magazine I picked up in the grocery check-out line (a consistently dangerous place). How can anyone resist all of the enticing pumpkin recipes?
I've been baking a lot lately.
In the name of gluten-free treats, it's definitely been a learning process. A winding road of sorts, filled with excitement, and (truth be told) a little bit of mourning. They don't always produce something as light and fluffy as those with all-purpose flour. But mostly, I've been happy with how well things have been turning out.
I was chatting with a reader this weekend about making swaps in the chocolate pumpkin blondies and realized there's a bit of a shortage in the pumpkin category here on the site. Probably, because while I'm a huge fan, it can feel a little overdone this time of year.
Come to think of it, we may be short on holiday recipes in the index, so I'll work on a few of those too
Anyway, it's food season! And I'm here for you.
Until then, I don't like hard selling you on recipes, but if you need a super easy, two bowl, gluten-free, lightly sweetened pumpkin muffin? These are them. They're crazy good, substantial, and not cake-like. Crumble-topped, a bit custardy when hot, and not-at-all when cooled.
So, so good ..
A few notes:
Most muffin recipes that yield twelve converts into a standard 9×5″ loaf with more time in the oven. While I haven't tried with this one, I imagine if you went for 40 minutes, you should be close.
Different brands of canned pumpkin puree vs. homemade have different water content and can affect the outcome, if ever so slightly. I've found homemade varies, and Libby's (which is at most conventional groceries) to be thicker than Trader Joe's.
If you don't have a non-stick muffin tin, I love this one. Muffins and mini frittatas release without any worries.
Enjoy!
xoxo
~ Adapted from Better Homes and Gardens
Pumpkin-Walnut Streusel Muffins
Ingredients
Pumpkin Muffins
- 1 ¼ brown rice flour
- ⅓ cup quick-cooking rolled oats
- ¼ cup flaxseed meal
- 2 tsp pumpkin pie spice
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs, lightly beaten
- ¾ cup canned pumpkin
- ½ cup natural sugar (Sugar in the Raw or Turbinado) - or brown sugar
- ½ cup milk (any nut milk will be great as well)
- 3 Tbsp canola oil
- 1 tsp vanilla
Streusel Topping
- ½ cup walnuts (or pecans)
- ¼ cup rolled oats
- 2 Tbsp natural sugar (or brown sugar)
- 2 Tbsp butter
Cream Cheese Drizzle (Optional, but Delicious)
- 1 oz cream cheese, softened
- 2 Tbsp powdered sugar
- 1 - 2 Tbsp milk
Instructions
Pumpkin Muffins
- Preheat oven to 375° F and coat twelve muffin cups (it's best not to use paper baking cups for these)
- In a medium-sized bowl, add the flour, oats, flaxseed, pumpkin pie spice, baking powder, and salt. Combine and make a well in the center.
- In another medium-sized bowl, add the eggs, pumpkin, sugar, milk, oil, and vanilla.
- Add all at once to the flour mix. Stir until just moistened (your batter will be lumpy). Spoon into the prepared muffin cups
Streusel Topping
- In a small bowl, add the nuts, oats, sugar, and butter. Combine and sprinkle over muffins
Cream Cheese Drizzle
- In a small bowl, stir together the cream cheese and powdered sugar until smooth.
- Gradually stir 1 to 2 Tbsp milk, until you've reached drizzling consistency
Bake and Finish
- Bake 15 minutes, or until a toothpick comes out clean
- Let them cool in the muffin cups 15-20 minutes before removing them. Drizzle with the cream cheese frosting
19 Comments
Ali, how did you know? That I needed this recipe? I was just thinking in the past few days I didn’t have a good recipe for pumpkin muffins or bread. My weekend was too busy to search online and here they are morning it’s right there for me. I can’t wait to get done with work so I can go home and bake these little lovelies… I love pumpkin.
Bty – do you have a Schwan’s man stop at your house? It seems like I read that somewhere on the site. They have a special ice cream out now for a limited time called Autumn Treat. It’s pumpkin flavor and to die for!
Ooo these look amazing. I just love pumpkin stuff, so I’ll have to try these. I have a feeling I’ll eat so many.
Generally, I’m not a fan of pumpkin, but I’ll give this a try just for the streusel. Love, love LOVE the photography.
I just made some pumpkin spice whoopie pies, but I think these are what I really wanted!
Amazing! I doubled the amount of pumpkin pie spice and add a bit more cinnamon. They’re super yummy and flavourful! These honestly taste like a healthy pumpkin cake with all the tastes of fall. Thank you so much! And what gorgeous photos!
American in Germany, made these today- followed the recipe exactly but added a cup of raisins that had been soaked in water (for moisture) and then drained. Just Great!
This is exactly what I’m in the mood for! How did you know?!
Now you’ve gone and done it. I’m going to HAVE to make these today. These images are now burned into my brain. Sweet Maria, they look fabulous!
Yummy!!! If they’re frosted aren’t they considered cupcakes? I’ll just lie to myself and my hips and call them, “muffins” It sounds healthier. 🙂 Thank you for the early morning sweet inspiration, Ali!
Oh my goodness, these will be in the oven today. I LOVE anything pumpkin, and btw, I made your drip beef last night – really husband pleaser!
I am a huge lover of pumpkin muffins. We eat them year-round and this time last year, they were one of my then infant son’s first foods.
I’m also a big fan of adding a good handful of chocolate chips. Ghiradelli’s are perfectly melty and use real and not imitation vanilla.
Ali, those look great! A lady that I work with made pumpkin muffins last week and she used the recipe from the inside of the label from, I think, a can of Libby’s pumpkin. they were awesome! She made them bite-size which was dangerous because I just lost count. xx
Ummm .. YUM. These are the kind of muffins that make me want to run away from work with a thermos of coffee and a wicker basket packed tight with these lovelies.
Holy Pumpkin Muffin, Batman! These look incredible and anything made with pumpkin is an absolute must for me in my book. Hooray, can’t wait to try these pretty little things!
OK now this sounds absolutely incredible! What an amazing idea for a muffin and just perfect for this time of year – I can almost taste it already.
I made these using butternut squash puree yesterday because I couldn’t decide what else to do with the squash. I made a couple of other changes too – ginger, cinnamon, and vanilla instead of the pumpkin pie spice and reduced the sugar. I used walnuts, brown sugar and crystallized ginger to make a streusel topping. I baked them for 20 minutes and they are moist and delicious.
Mmmmm…looks so fall-friendly and delicious! Plus, when you’re eating pumpkin anything you can convince yourself that it’s healthy. 🙂
They look so wonderful and fall-like! Thank you for inspiring us all to get back in touch with pumpkin!
I made these as mini muffins, they were sooooo good! Thank you!