Easy to Make Pumpkin Streusel Muffins
These muffins came about when I had some extra canned pumpkin around and the brunch I was going to was hosted by someone who follows both gluten-free and dairy-free diets. These Low FODMAP Dairy-Free Gluten-Free Pumpkin Streusel Muffins are almost impossibly moist, definitely satisfy a sweet tooth and they keep well, too. Oh, and they are super simple!
Read our Explore and Ingredient entry on canned pumpkin. It will take you through the particulars of what portions are low FODMAP and why we think it is best to use canned and not bother cooking from fresh and scratch.
I like using coconut oil for this dish – and I like using it in two forms and two ways. In its soft, but solid, form it works beautifully to make the streusel. For the batter, I like it in its liquid form, which is easy enough to “make” by zapping solid coconut oil in the microwave briefly until liquefied.
If you are a pumpkin fan, be sure to check out our Pumpkin Spice Latte Blondies, Pumpkin Cranberry Breakfast Cookies, Pumpkin Scones, a spicy, smoky Pumpkin Soup, Pumpkin Cheesecake and so many more recipes!
Low FODMAP Dairy-Free Gluten-Free Pumpkin Streusel Muffins
You won't believe that these muffins are vegan! They are moist and sweet and are the perfect low FODMAP fall treat.
Low FODMAP Serving Size Info: makes 12 muffins; serving size 1 muffin
- 1 2/3 cup (241 g) low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/8 teaspoon salt
- 1 cup (244 g) canned pumpkin purée, such as Libby’s
- 3/4 cup (149 g) sugar
- 1/2 cup (120 ml) liquid coconut oil
- 1/2 cup (120 ml) unsweetened almond milk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Position rack in center of oven. Preheat oven to 350°F/180°C. Coat 12 muffin wells with nonstick spray; set aside.
For the Streusel: Whisk together the brown sugar, softened coconut oil, flour, cinnamon, pumpkin spice and salt in a small bowl to aerate and combine; set aside.
For the Muffins: Whisk together the flour, baking powder, cinnamon, pumpkin spice and salt in a large bowl to aerate and combine; make a well in the center and set aside.
In a separate small bowl, whisk together the pumpkin purée, sugar, coconut oil, almond milk, eggs and vanilla until well combined and smooth. Scrape this wet mixture over the dry and whisk until combined. Scoop into prepared muffin tins; I like to use an ice cream scoop. Scatter the streusel over the muffins, dividing equally.
Bake for about 20 to 25 minutes or until a toothpick tests clean when inserted in the center of the muffins. Cool pan(s) on rack for 5 minutes, then unmold. Muffins can be served warm, or cool completely and store in an airtight container at room temperature for up to 3 days. They freeze very well, too. Slip into a zip top bag and freeze for up to a month.