Pumpkin Streusel Muffins
Ingredients
- 1 cup sorghum flour
- 1/2 cup potato starch
- 1/2 cup almond meal
- 1/2 cup millet flour
- 1 1/4 cups light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger or GF pumpkin pie spice
- 1/4 cup organic coconut oil
- 2 organic free-range eggs, beaten
- 1 cup pumpkin puree
- 1 tablespoon bourbon vanilla
- 1 rounded cup chopped walnuts
For the Streusel Topping:
- 1/4 cup organic light brown sugar
- 2 tablespoons brown rice flour or coconut flour
- 1-2 tablespoons organic coconut oil
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with liners. In a large mixing bowl, whisk together the dry ingredients. Add in the coconut oil and beat until crumbly. Add in the eggs, pumpkin and vanilla, and beat until the batter is smooth and sticky-about two minutes. Add in the walnuts and stir to combine.
- Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
- Combine the streusel topping ingredients with a fork, or by rubbing the mixture with your hands. Sprinkle the streusel topping over the muffins.
- Bake in the center of the oven till domed and firm, about 22 to 25 minutes. A wooden pick inserted into the center should emerge clean.
- Cool briefly, then remoe the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)
- Serve warm with a schmear of vegan butter (or the real moo-cow thing, if you prefer). These would also be delicious with cream cheese.
- Wrap and freeze leftover muffins for easy on-the-go treats.
- Cook Time: 23 minutes
- Yield: One dozen muffins