If you’re craving a cozy fall bake that’s both gluten-free and irresistible, these Gluten-Free Pumpkin Muffins with Toffee Crumble are the perfect treat. Soft, warmly spiced pumpkin muffins get topped with a crunchy, buttery toffee crumble made with white chocolate chips—it’s the ultimate seasonal pairing.
Whether you’re baking for a fall brunch, a school snack, or just to fill your kitchen with that pumpkin spice aroma, this recipe is quick to whip up and delivers bakery-worthy results every time.
Why You’ll Love These Pumpkin Muffins
- Gluten-free – Made with Bob’s Red Mill 1:1 gluten-free flour, so everyone can enjoy.
- Perfectly spiced – Pumpkin pie spice makes each bite warm and cozy.
- Crunchy topping – The toffee crumble adds the perfect sweet crunch.
- Great for fall gatherings – Easy to make ahead and guaranteed to impress.
Ingredients You’ll Need
For the muffins
- 1 cup pumpkin purée
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup maple sugar
- 2 tsp vanilla extract
- 3 large eggs
- ⅓ cup salted butter, softened
- 1½ cups gluten-free flour (Bob’s Red Mill 1:1 recommended) (*you can also sub this for 1 3/4 cup regular flour!)
- 1 tbsp pumpkin pie spice
For the crumble
- 1 cup white chocolate chips
- 1 cup melted butter
- ¾ cup gluten-free flour
- 1 tsp cinnamon
Step-by-Step Instructions
Make the Muffins
Preheat the oven to 375°F. In a large mixing bowl, combine the pumpkin purée, maple sugar, vanilla, eggs, and softened butter until smooth. Add in the gluten-free flour, baking soda, baking powder, and pumpkin pie spice, stirring until just combined. Scoop the batter evenly into a 12-cup muffin tin lined with paper liners.
Make the Toffee Crumble
Spread the white chocolate chips on a baking sheet and bake at 350°F for about 8 minutes, until golden and toffee-like. Let cool until crisp. In a food processor, pulse the toasted white chocolate chips with the melted butter, gluten-free flour, and cinnamon until the mixture resembles sand.
Assemble and Bake
Sprinkle about a tablespoon of the crumble topping over each muffin. Bake the muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Tips for Perfect Pumpkin Muffins
- Don’t overmix the batter – This keeps the muffins soft and tender.
- Line your pan – Gluten-free batters can be a little stickier, so muffin liners make cleanup easy.
- Make the crumble ahead – You can prep the toffee crumble the day before to save time.
- Storage – Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Variations and Add-Ins
- Swap the white chocolate crumble for pecan streusel for a nutty twist.
- Add a handful of chocolate chips to the muffin batter for extra richness.
- Use dairy-free butter to make this recipe fully gluten- and dairy-free.
Final Thoughts
These gluten-free pumpkin muffins with toffee crumble strike the perfect balance between moist, spiced pumpkin cake and crunchy, buttery topping. They’re festive, comforting, and just the thing to bake when the leaves start to turn. Pair one with a cup of hot coffee or tea, and you’ve got fall in a bite.
You can even use this recipe to make mini pumpkin cakes! Using a mini bundt pan, add your crumble in first, then the batter, and then bake as directed above. Once they are cooled, drizzle with maple caramel sauce…
Combine 4 tablespoons of salted butter and 1/3 cup of maple sugar in a small saucepan and cook on medium for a few minutes until combined. Remove from heat and add a splash of milk to thin!
