I was feeling really excited about Fall yesterday, and the fact that my cold is finally starting to leave me! So I decided to make pumpkin muffins. I found a great Pumpkin Apple Streusel Muffin recipe on The Mama Sphere and decided to see if I could adapt it to be GFCF. I did! And they turned out great, so great that I thought I’d share the recipe. So here it is:
Ingredients
2 1/2 cups all-purpose flour – substitute with GFCF flour blend given below
1.5 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree (you can use a whole 15 oz can without bad results if you don’t know what to do with the rest of it)
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple (my boys didn’t love the apples, and I found out you can omit them)
Streusel topping – I didn’t make this, but instead used a cinnamon and sugar sprinkle on top before baking.
2 tablespoons all-purpose flour – sub GFCF flour blend below
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter – use a GFCF butter if you do this
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups GFCF flour blend, 1.5 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. This will be a very thick batter. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Or just use cinnamon sugar mixture and sprinkle on top of muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. Remove from pan and cool on rack.
You can eliminate apples and use nuts if you want, or leave them out all together. You can also use a whole 15 oz can of pumpkin without issue.
GFCF Flour blend – I found this flour blend on recipe circus which is part of the GFCFrecipes yahoo group.
2 cups white rice flour – I didn’t have enough white rice flour so I used mostly brown and it turned out fine.
2 cups brown rice flour
1 c tapioca flour
1c potato starch
1/4 c potato flour
1/4 c xanthan gum
1/8 cup pectin
Recipe
Mix all ingredients together using a whisk until no lumps appear.
Store in an airtight container in a cool place.
Marcie’s Note: Due to cost I will replace the xanthan gum with guar gum.
Sounds delicious! A perfect Fall recipe.
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