Gluten-Free Pumpkin Streusel Muffins

Gluten-Free Pumpkin Streusel Muffins

Published on Wednesday, October 26, 2022 by Lisa Green

I decided to bake outside of my comfort zone, gluten-free!    

For these muffins, I decided to not use GF store-bought flour, but almond flour instead.  

The almonds add a boost of protein to these delicious muffins which would be perfect for breakfast on the go, or a tasty healthy dessert. These muffins are higher in monounsaturated and polyunsaturated fats than saturated fat due to the nut content.

Monounsaturated and polyunsaturated fats that are eaten within the recommended daily limits are associated with a reduced risk of developing cardiovascular disease. Nuts themselves are associated with many health benefits (stay tuned this week for an entire article dedicated to this topic)!  

When making these GF muffins, I was shocked at how light and airy they were. I attribute that to the 4 eggs in the recipe. I had never used freshly ground nuts in place of flour before, but after these muffins, I am going to try this method in some of my other recipes. Also, if you want to make 6 large muffins instead of 12 regular-size muffins, just increase the baking time from 30 minutes to 45 minutes!

If you don’t want to use canned pumpkin puree, pick up a pumpkin pie pumpkin, which is smaller than the traditional ones, cut it in half and roast it for ½ hour to 1 hour. But thanks to the beta-carotene in the pumpkin puree, these muffins will give you over twice your daily value (DV) for Vitamin A, making them great for your eye health and skin.

[[ recipeID=recipe-9l9d01e7h, title=Gluten-Free Pumpkin Streusel Muffins ]]

Leave a comment on this article:

Gluten-Free Pumpkin Streusel Muffins

Servings: 12


  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins




  • 3 cups slivered almonds (for the flour)
  • 1 can pumpkin puree
  • 4 eggs
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger

Oat & Nut Streusel Topping

  • ½ cup brown sugar
  • ½ cup oats
  • ½ cup pecan pieces


  1. Preheat the oven to 375 F, and grease your muffin tin.  
  2. In a food processor place 3 cups of slivered, blanched almonds and puree until the almonds turn into a flour.  
  3. In one bowl mix the sugar, pumpkin, and eggs together. In a different bowl, mix the dry ingredients together. 
  4. Add the wet ingredients to the dry ingredients and stir until combined. 
  5. After all of the ingredients are combined, scoop into your already greased muffin tin.  
  6. Combine the streusel topping ingredients into a mixing bowl and scoop a little onto each muffin.  
  7. Bake for 45 minutes for the large muffins or 30 minutes for the regular. Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 12

Amount Per Serving
Calories 300
% Daily Value*
Total Fat 18.6g 28%
Saturated Fat 1.8g 9%
Trans Fat 0g
Sodium 257.7mg 10%
Total Carbohydrate 28.5g 9%
Dietary Fiber 5.7g 22%
Sugars 18.6g
Protein 9.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Difficulty level 5

*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)

To make 6 large muffins, cook for 45 minutes.