Pumpkin Spice Muffins with Streusel

by Jonathan Cheung

How to make your own rice flour? Put white rice or brown rice in your blender and grind it as fine as you can – that simple!

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Streusel Topping

  • 1/4 cup/32g All-Purpose Flour
  • 1/4 cup/32g Rice Flour
  • 1/4 cup/55g Brown Sugar
  • 1/2 cup/100g White Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • pinch Salt
  • 4 Tbsp Unsalted butter, room temperature


  • 1 cup/128g All Purpose Flour
  • 1/2 cup/64g Rice Flour
  • 3/4 cup/150g White Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 can/398mL Pumpkin Purée
  • 2 large Eggs
  • 6 tbsp Unsalted Butter, melted
  • 1/4 cup/65mL Sour Cream or Plain Greek Yogourt
  • 1 tbsp Vanilla Extract



Preheat oven to 375* and line a 12 muffin tin with liners.


Make the Streusel topping by combining all the ingredients in a medium bowl. Using your fingers, or a fork, press together until fully combined and it resembles a crumb mix. Set aside.


In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the pumpkin, eggs, melted butter, sour cream and vanilla and mix until combined.


Divide the batter into the 12 muffin liners and top with the streusel topping.


Bake in the oven for 25 minutes, or until a toothpick comes out clean when inserted. Remove and allow to cool.

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