Pumpkin Streusel Muffins

When baking gluten-free, one of the biggest challenges is getting your baked treats to come out moist and soft instead of dry and gritty.  Pumpkin is an ingredient I love to bake with because it not only adds that moisture you need, it also has a great flavor.  The ginger snap streusel topping added to these muffins give them a bit of extra spice and would go well with a cup of coffee or tea. 

 

Muffins:

1 1/2 cups gluten-free flour mixture
1 cup light brown sugar

1 tsp baking soda

3/4 tsp xanthum gum

1/4 tsp salt

1 tsp pumpkin pie spice

1 15 oz. can of pumpkin 

1/2 cup buttermilk

2 tbsp sunflower oil

1 egg

Streusel topping:

3/4 - 1 cup crushed gluten-free ginger snaps

3 tbsp gluten-free flour mixture

3 tbsp butter, softened

3 tbsp light brown sugar

1. Preheat oven to 350F. Add 12 foil lined baking cups to muffin pan or spray muffin pan with non-stick spray.

2. In a large bowl, add all the dry ingredients.  Mix together.  (Make sure to sift the gluten-free flour mixture into the bowl...this will help keep the muffins less gritty).

3. Add the wet ingredients and mix until just moist.  

4. In a separate bowl, add streusel topping ingredients and mix until crumbly.  

5. Fill muffin cups with batter and sprinkle with streusel topping.

6. Bake for 25 -35 minutes, depending on your oven.  Bake until a toothpick inserted in middle comes out clean.  Place on wire racks to cool.