Gluten-free Apple Pie Bars
With a flaky shortbread crust, sweet apple filling, and crunchy streusel topping, these gluten-free apple pie bars make the perfect autumn snack or dessert. They taste just like apple pie— but are so much easier to make!
Simple, scrumptious and gluten free
Perfectly spiced with a nice crunchy outside and soft pull-apart interior, they taste like gingersnaps but are larger and chewier. The molasses gives the cookies a warm, rich flavor and delightful sweetness.
Tender, soft, and perfectly sweet, these delicious pumpkin muffins are brimming with autumn spices and topped with a crunchy pecan streusel topping. If you love the taste of pumpkin, these beautiful muffins are an absolute must-bake!
I also have a great recipe for gluten-free blueberry muffins, and my gluten-free zucchini bread is a fantastic treat for the fall season.
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It’s late September in Brno; the air is getting cooler, the sky is darkening, the leaves are just starting to turn, and pumpkins are everywhere. They spookily adorn windows and driveways, they feature heavily in restaurant meals like soups and curries, and of course, pumpkin is the star of the quintessential autumn beverage—the overly frothy, way too expensive, sickeningly sweet (though weirdly impossible to resist) Pumpkin Spice Latte.
And honestly, I fully and unashamedly embrace the seasonal pumpkin craze. I think pumpkins are just swell; they look adorable, their seeds taste amazing when roasted, they’re great fun to carve up, and most importantly, pumpkins provide vast culinary delight. The flesh of a pumpkin is incredibly flavorful, and they work wonderfully well in a variety of sweet and savory dishes.
If you’re a fellow pumpkin enthusiast, then you’re going to absolutely love the taste of my gluten-free pumpkin muffins. They are just gourd-geous. The muffin itself is wonderfully moist, with a rich pumpkin flavor, and is loaded with fragrant autumn spices. The streusel topping adds a lovely texture, and the crunchy pecans taste delicious in combination with the pumpkin and spices.
If streusel topping is not your thing, don’t worry, I have some alternative ideas for toppings in the recipe notes below. These muffins are too good to miss, so let’s get baking!
First, gather your ingredients. Make sure to use pumpkin puree, not pumpkin pie mix for this recipe. I used pumpkin puree from a can, but fresh pumpkin will also work just fine.
First, prepare the (optional) streusel topping. If you wish, toast the pecans in advance before roughly chopping them and adding them to the mixture. I toasted mine at 170⁰ C fan for about 7 minutes.
Combine the flour, sugar, cinnamon, salt, and toasted chopped pecans in a small bowl and give it a quick stir. Then pour in the melted butter. Mix with a fork until the mixture resembles crumbly nuggets.
If you prefer not to use the streusel, here are some alternative ideas for toppings:
And of course, another option is to forego any sort of topping and just eat the pumpkin muffins on their own. They will still taste fabulous!
When the streusel topping is done and set aside, it’s time for the muffin batter. Preheat the oven to 375⁰ F/ 190⁰ C / 170⁰ C fan. Line a muffin tin with 12 paper liners.
In a mixing bowl, whisk together the flour, white and brown sugar, baking soda, salt, and spices. In a separate bowl, add the eggs, oil, pumpkin puree, and vanilla. Whisk until combined (no need to beat).
Add the dry ingredients to the wet ingredients and mix until just combined (a few streaks of flour are fine). Take a moment to enjoy the glorious color of the batter.
Spoon or scoop the batter into the muffin liners, no more than ¾ full. Using your fingers, sprinkle a small amount of streusel topping on each muffin. For heaven’s sake, do use all of it!
The muffins are ready for baking! Bake them for 24-28 minutes until a toothpick through the center comes out clean.
These gluten-free pumpkin muffins can be eaten at room temperature, or slightly warm. Enjoy them plain, or sliced in half with a dollop of nut butter, or even with a little cream cheese spread on top. A sweet, scrumptious treat for the autumn season!
Serving Size 1 muffin
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This nutritional information is based on the brands and ingredients I used for this recipe. They may not be 100% accurate for you. Please check your nutrition labels for more precise information.
This gluten-free zucchini bread is incredibly moist with a cozy cinnamon and brown sugar flavor, and a soft, nutty texture. Enjoy a slice for breakfast or as a scrumptious snack on a cool, crisp autumn day.
Moist, tender, and bursting with the taste of fresh bluberries, these delicious muffins are incredibly easy to make!