Gluten-Free Pumpkin Muffins With Crumble Topping Recipe (2024)

Hi Laurie I,
Just wanted to respectfully let you know that "the whole 'gluten' thing" you refer to is NOT a "farce" for people with celiac disease and other problems with gluten. For us, "regular" flour functions as a poison to our systems/makes us ill. To learn more, see the Celiac Disease Foundation's site: www.celiac.org. As a former professional baker now diagnosed with celiac disease, I'm grateful that GF flours enable me to bake again.

This recipe should specify that the gluten free flour blend should contain Xanthan gum. Not every store- bought blend contains it.

Seemed like a lot of sugar. Only used half the sugar in topping and the muffin, also only used butter (and half as much) in the topping. Skipped the confectioners's sugar. Doubt that mine were as tasty as the original but still pretty good.

My body doesn't process rice, bread, Gluten, or pasta since having my galbladder removed 4 years ago so it's hard to bake even with rice flours, but I've discovered Oat Flour & I it's tasty in muffins, cookies, pancakes, waffles, & such! I used 1 & 1/2 cups of Oat flour, 1/4 cup of Teff Flour, and a couple tablespoons of ground flax seed in this. very good! Tastes better than rice four blends too!

For those of us who don't keep pumpkin pie spice on hand, I did the math: 1/4 tsp each: cloves, allspice, nutmeg, and ginger plus 1 1/2 tsp cinnamon adds up to the 2 1/2 tsp of pumpkin pie spice in the recipe.

As always, Silvana Nardone does not disappoint. This recipe is truly perfect. Five stars. Rarely, as in 1/1,000, even with specialty baking, do I follow a recipe exactly, but with Silvana, I do, because they’re that good as they are! This one knocks it’s out of the park. I used a custom GF blend without gums or fillers and it worked perfectly. Keep on being outstanding, Silvana! Thank you for sharing.

I've made many GF recipes including many with pumpkin. This one is average or a bit above average. Next time I'll add a little xanthan gum in the crumb mixture to prevent it from falling apart all over the place! Overall very good although not the most outstanding or different thing I've ever made.

These are FANTASTIC. I am used to GF baked goods never quite being as good as the regular ones -- but that is not that case with these, they are utterly delicious and come out of the oven with a great texture, crumb and height. I used King Arthur Flour's measure-for-measure GF/DF flour. I also appreciate that these are dairy-free as well as gluten-free!

Did this take a very long time to bake? They are very mushy inside.

Anyone have issues with the "crumble" topping just sort of spreading out on top (and sides) of the muffins? Ideas to solve this?

I made these muffins today, and they were terrific! As others have said, there is way too much crumble topping. Added oatmeal to the left-over topping and used it on a mini-apple crisp for two. I used melted butter instead of shortening, and I might try browning the butter next time. These are super sweet but go perfectly with a good, strong cup of coffee. I will double the muffin mixture next time and toss in some leftover squash. Then, I won't have excess topping.

Did anyone else experience the topping melting vs being crumbly when cooked?

As others mentioned (but I failed to heed) the topping amount as written is too much. Falls off or bakes onto the pan. Put it's tasty, so there's that little snack while you're storing the muffins. Good flavor even with sugar nudged down by quarter cup.

I used Bob’s 1:1 Flour (blue bag) and had to bake about five extra minutes, but the muffins turned out great! I used vegetable oil instead of shortening for the topping. It worked well enough, but next time I’ll be sure to have shortening on hand. This is definitely a fall treat worth trying!

I love that this recipe uses the full cam of pumpkin and they freeze well I added pecans and pumpkin seeds to the streusel and used almond flour for the topping when I ran out of GF. Also cut back on sugar in both batter and streusel. Keeper.

I did not have a GF blend so used 1 c. Ground oats; and about 1/4 c corn, coconut, almond, and rice flour. Otherwise followed recipe except traded out half the granulated sugar for brown sugar. Result was moist and fluffy. Skipped the powdered sugar as the topping was sweet enough alone.

Just baked these, added blueberries - about 3/4 cup fresh to the batter, skipped the confectionery sugar. Followed all other directions as written. I used Bobs all purpose flour (red packaging) and added the xantham gum as directed on label for batter and a 1:1 GF flour for topping. Fully enjoyed by all,

These were totally delish! We all loved them. I was a little dubious about the shortening in the crumb topping but it worked! The only thing I'd do differently next time is add some pumpkin pie spice to the batter too.

I added some chopped pecans to both muffin batter and topping. I also eliminated the granulated and confectioners sugar from the topping. I liked the taste

Excellent muffin base. Skipped the topping but added chocolate chips and toasted pecans to the batter. A keeper.

For those of us who don't keep pumpkin pie spice on hand, I did the math: 1/4 tsp each: cloves, allspice, nutmeg, and ginger plus 1 1/2 tsp cinnamon adds up to the 2 1/2 tsp of pumpkin pie spice in the recipe.

Use butter

For Gluten Free:1) Used both gfJules GF flour and Bob's Red Mill All Purpose flour (with chickpeas). The spices cover the chickpea flavor, so I opted for more protein.2) Topping cracked and fell off when I made these substitutions:- gluten free flour for AP flour- butter for shortening (don't eat trans fat)Glaze from NYT "Pumpkin Bundt Cake with Maple Brown-Butter Glaze" (BTW the Bundt cake is a family favorite, but not good for muffins)3) Texture is great 1st day or with low humidity