Giant Gluten Free Pumpkin Coffee Cake Muffins
These giant pumpkin muffins are rich with fall flavor and topped with a pecan streusel and a maple glaze!
Servings: 6 giant muffins
Calories: 550kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the streusel topping:
- 1 Cup roughly chopped pecans
- 1/3 Cup sweet rice flour
- 1/4 Cup packed blanched almond flour
- 1/4 Cup packed brown sugar
- 5 Tbsp melted salted butter
- 1/8 tsp ground cinnamon, ginger
- pinch salt, nutmeg, and allspice
For the muffins:
- 3 large eggs
- 3/4 Cup vegetable oil
- 1/2 Cup milk
- 1 1/2 Cups canned pumpkin puree
- 1 Cup packed brown sugar
- 1/2 Cup white sugar
- 1 tsp vanilla extract
- 2 3/4 Cup gluten free 1-1 flour mix with xanthan gum in it - link below to the one we use
- 1/2 Cup sweet rice flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg and ground allspice
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 2 Tbsp maple syrup
- 1-2 Tbsp milk
- pinch salt
Instructions
- First, make the streusel topping. In a medium bowl, combine all of the streusel ingredients (the sweet rice flour, chopped pecans, butter, spices, brown sugar, salt, almond flour), mixing together until all of the flour has been combined and there is no extra white/floury bits. Then start crumbling the mixture into smaller chunks (1/4-1/2 inch chunks) and then let the streusel sit in the bowl while you make the muffin batter.
- Make the muffin batter! It will need to rest at room temp for 15 minutes before baking. First, in a large bowl, whisk together the eggs, white and brown sugar, oil, canned pumpkin, milk, and vanilla until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, spices, baking powder, and salt and stir until just combined (do not overmix). Then let the batter, and the separate streusel bowl, sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Once the batter has rested preheat the oven to 425° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full) and then top each muffin with a generous amount of the crumble topping – completely covering each muffin. I recommend pressed gently to get more streusel to stick. Bake for 5 minutes at 425 then immediately lower the temp to 350° F (do NOT open the oven door!) and let bake for 35-40 more minutes until the tops spring back with touched. Let cool nearly-completely before turning out and glazing.
- Once the muffins are nearly-cooled and have been turned out (carefully or all the topping will crumble off!) onto a tray or plate, make your glaze! In a smaller bowl, stir together all of the glaze ingredients with a table spoon until you reach the right consistency - I recommend starting with just the maple syrup and powdered sugar, then adding milk as you need it. You're looking for fairly thick glaze that you can still pour or drizzle but that pours slowly so that it will stay on top of the muffins and not run off. If the glaze is too thick, add a touch more milk; if it's too thin, add more sifted powdered sugar. Then drizzle the glaze generously over the top of each muffin, and then serve!
- You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!