Gluten Free Streusel Topped Pumpkin Muffins
Prep Time 15 mins
Cook Time 25 mins
Serves 12
Difficulty N/A
Ingredients
- Topping:
- 1/2 cup Robin Hood® Gluten Free Flour Blend
- 1/4 cup packed brown sugar
- 1/3 cup pumpkin seeds
- 1/4 cup butter, melted
- 1/2 tsp cinnamon
- Muffin:
- 1 3/4 cups Robin Hood® Gluten Free Flour Blend
- 2 tsp baking powder
- 1/2 tsp each; cinnamon, nutmeg, ginger, salt
- 2 eggs
- 1 cup packed brown sugar
- 1/2 cup milk
- 1/3 cup canola or vegetable oil
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
Topping
Step 2:
Combine flour blend, brown sugar, pumpkin seeds and cinnamon in a medium bowl. Stir in melted butter. Reserve.
Muffin
Step 3:
Mix flour blend, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate large bowl whisk eggs, brown sugar, milk, oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.
Step 4:
Spoon batter into prepared muffin cups and sprinkle with reserved topping.
Step 5:
Bake in preheated oven 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Cool on wire cooling rack.