“Pumpkin Streusel Muffins”

Enjoy these moist, hearty pumpkin streusel muffins on a lazy weekend or for brunch they are bursting with flavor! From "The Gluten-Free Hassle-Free Cookbook" By Marlisa Brown

Pumpkin Muffins  Streusel                                            

Serves 12

Enjoy these moist, hearty pumpkin streusel muffins on a lazy weekend or for brunch they are bursting with flavor!  From "The Gluten-Free Hassle-Free Cookbook" By Marlisa Brown 

1½ cups all-purpose gluten-free flour

½ cup gluten-free oats

1 tsp baking soda

½ tsp gluten-free baking powder

½ tsp sea salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

1 cup pumpkin puree

¼ cup granulated sugar

¼ cup brown sugar

¼ cup vegetable oil

2 eggs

1 tsp pure vanilla extract

¼ cup buttermilk

½ cup raisins

1 Tbsp unsalted butter

2 Tbsp brown sugar

2 Tbsp gluten-free oats

1 Tbsp tapioca flour

2 Tbsp chopped pecans

1. Preheat oven to 375 degrees. Line 12 muffin cups with paper cupcake liners.
2. In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, sugar and brown sugar.
3. In a separate bowl, mix together oil, eggs, vanilla and buttermilk. Add wet ingredients to flour mixture and stir until just combined.  Stir in raisins.
4. Scoop batter into prepared muffin cups, filling to top.
5. In small bowl combine butter, brown sugar, oats, tapioca flour and pecans using pastry blender or 2 knives to distribute butter. Sprinkle on top of muffins.
6. Bake for 20 minutes or until toothpick inserted into top of muffin comes out clean.

Nutritional information: 230.8 calories, 3.2 grams protein, 37.8 grams carbohydrates, 7.5 grams fat, 33.7 milligrams cholesterol, 221.2 milligrams sodium, 1.7 grams fiber, 50.8 milligrams calcium, 1.1 milligrams iron

Tip: Add dried cranberries or apples in place of the raisins.

Quick and Easy

**Allergy Tip: GF, PF, FF, SFF, V.  To make milk free use rice milk with ¼ tsp white vinegar and margarine in place of the butter.  To make egg free use an eggless egg substitute.  To make soy free use a soy free oil.  To make nut free omit the pecans.