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Pumpkin Muffins with Streusel Topping Gluten Free

This recipe was adapted from All Recipes Pumpkin Streusel Muffins. A moist, delicious pumpkin muffin made with natural sweeteners and a crunchy oat streusel topping.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 18 regular sized muffins



  • 2 1/4 cups Bob's Red Mill All Purpose Gluten Free Flour I use Bob's Red Mill One-to-One GF flour
  • 1/4 cup Bob's Red Mill ground organic golden flax seed
  • 1/2 cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
  • 4 teaspoons organic pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Braggs Raw Apple Cider Vinegar1Celtic sea salt
  • 1- 15 oz can organic pumpkin
  • 1& 1/4 cups raw local honey
  • 2/3 cup extra virgin unrefined coconut oil
  • 1/2 cup organic apple sauce3 pasture raised eggs (well the chickens should be pasture raised)
  • 1 teaspoon organic real vanilla
  • 1/2 cup organic raisins regular or golden

Streusel Topping

  • 1 cup finely chopped pecans
  • 4 Tablespoons Bob's Red Mill Gluten Free All Purpose Flour or Potato FLour
  • 3 Tablespoons organic unsalted butter
  • 3/4 cup Bob's Red Mill Gluten Free Old Fashioned Oats
  • 4 Tablespoons raw local honey

Cream Cheese Filling

  • 1 cup organic powdered sugar
  • 1/2 teaspoon organic real vanilla extract
  • 8 ounces organic cream cheese or homemade yogurt cheese


Make Struesel and Set AsideET ASIDE

  • In your food processor, using the S blade, pulse to combine pecans, oats and GF flour and honey, blend well, cut in butter so it's a dry coarse mix.

Cream Cheese Filling

  • Make ahead and drop by teaspoons on parchment paper and freeze.In your food processor, using the S blade, pulse to combine powdered sugar, vanilla and cream cheese.
  • Drop by teaspoons on parchment paper and freeze.


  • Preheat oven to 350 degrees
  • Combine all dry ingredients in a large bowl.
  • Combine all wet ingredients in food processor, using S blade, blend well.
  • Combine wet and dry ingredients, mix well. (you can do this in your food processor if you have a large enough bowl, otherwise just use a whisk).
  • Stir in raisins.

Fill Muffin Cups

  • If you aren't using the cream cheese filling a large ice cream scoop works great for large muffins or a mini ice cream scoop works great for mini muffins.
  • Then put Streusel Topping over muffin up to the rim of the muffin cup.

Muffins with Cream Cheese Filling

  • Grease muffin cups with butter or line with muffin papers.
  • Put 2 Tablespoons batter in bottom of each cup.
  • Put frozen cream cheese filling in each cup.
  • Fill each muffin cup 3/4 full with batter.
  • Top each filled muffin cup to the rim with Streusel Topping.

Bake Muffins

  • Bake large muffins at 325 degrees for 20-35 minutes.
  • Bake mini muffins at 325 degrees for 10-13 minutes.
  • Cook muffins on a cooling rack.
  • Freeze in zip lock brand baggies and let sit in a sunny window until warmed.
  • Share fresh muffins with your neighbors!
  • Makes 18-24 large muffins, about 40 mini muffins.