Easy to Make Pumpkin Streusel Muffins
These Pumpkin Streusel 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!
Canned Pumpkin
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.
Coconut Oil
Coconut OilI 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
These muffins are moist and sweet and are the perfect low FODMAP fall treat.
Low FODMAP Serving Size Info: makes 12 muffins; serving size 1 muffin
Ingredients:
Streusel:
- 1/3 cup (71 g) firmly packed light brown sugar
- 3 tablespoons softened coconut oil
- 3 tablespoons low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- Pinch salt
Muffins:
- 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
Preparation:
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Position rack in center of oven. Preheat oven to 350°F/180°C. Coat 12 muffin wells with nonstick spray; set aside.
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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.
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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.
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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.
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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.
Notes:
Tips
- It is easy to over-bake muffins as they are small and a minute our two too long in the oven will make a big difference. Remove from the oven as soon as a toothpick tests clean. Cool on a rack for best texture.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Hello Dede,
As canned pumpkin does not seem to be a ‘thing’ in Australia, will steamed and pureed pumpkin be similiar?
Cheers
Amber
You could cook pumpkin but I can’t vouch for the FODMAP level in the recipe. You would also need to cook it very very dry. I suggest you look at our article under exploring ingredients for pumpkin. You can see pictures there. Our canned pumpkin is so thick a spoon can stand up in it. Let us know how it goes!
This was delicious! Made it on this nice Sunday – thank you so much !! The crumble and coconut oil are amazing
We are happy to hear! Thank you for letting us know. Enjoy!
These muffins look really tasty – Perfect with my morning coffee! I’d be honored if you shared it at our What’s for Dinner party! http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-171/
Hi Dede,
Do you have to use almond milk or can you use lactose free milk? Sometimes i have almond milk in the house and sometimes I don’t. Depends upon my breakfast needs and tastes at the time.
I pretty much always have lactose free milk and wonder if i can use this instead.
Emily, yes you can use either in this recipe. Of course they won’t be vegan if you use the cow’s milk, but they will be delicious!
These were super yummy! Thanks for sharing… (used lactose free milk instead of almond milk). Will definitely make these again.
Thank you for letting us know the substitution worked!
Hey Dede… I have these in the oven right now and can’t wait to try them! However, I can’t help but notice that these “vegan” muffins contain eggs… Not totally vegan 😉
An editorial glitch for sure! Vegetarian – not vegan:) Enjoy
Ps – they are delicious 🙂 I skipped the crumble on top and used lactose free milk because that’s what I had on hand. They really hit the spot!
Hello, I made the muffins last weekend and they were delicious! Those rose beautifully! They have a great consistency and taste. I used rice milk instead of almond milk (so I reduced the sugar by 1/4 cup). To keep them simpler for my stomach, I didn’t make the streusel topping. Thanks for such a great recipe! 🙂
Hi Kara, great personal adjustment for you leaving out the streusel! Thank you for letting us know that the rice milk worked well for you.
So tasty! Made these muffins last weekend and they were moist and delicious! Could you make this into a loaf?? Curious if it will bake okay.
I have only made the muffins. It is a fairly dense batter so I would worry that the center might not bake, but you could try!
Hi Dede,
I have high cholesterol so I’m wary of coconut oil. Is there another oil that would work well as a substitute?
P.S. You are my number 1 resource for low fodmap recipes and I don’t know what I’d do if I never found this website. I’ve always loved food and was devastated when I developed IBS symptoms. But now I don’t feel deprived. Thank you!
Hi Amanda, thank you so much for the recipe love:) and YES you can use a vegetable oil in these. They will change a bit but will work.