Gluten-Free Pumpkin Streusel Muffins

🧂 Ingredients

• 190 grams 1:1 gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ginger, ground
• ¼ teaspoon cloves, ground
• ½ teaspoon nutmeg, ground
• ½ teaspoon salt
• 336 grams pumpkin puree
• 224 grams brown sugar
• 1 large egg
• 65 grams/ml avocado or canola oil
• 1 teaspoon vanilla
• 65 grams 1:1 gluten-free flour blend
• 56 grams maple sugar

  (or brown sugar)
• ½ teaspoon cinnamon
• pinch salt
• 45 grams unsalted butter, cold, cut into small pieces

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice,
  ginger, cloves, nutmeg and salt.
• 3 Put the pumpkin and brown sugar in another large bowl. Add the egg, mixing well
  to incorporate. Stir in the oil and vanilla, mixing well.
• 4 Stir the wet ingredients into the flour mixture until just combined.
• 5 Set batter aside to rest for 30 minutes.
• 6 In a small bowl, whisk together the flour, maple sugar, cinnamon and salt.
• 7 Cut or rub in the butter until completely incorporated. The mix should be
  crumbly and hold together in clumps when squeezed between your fingers.
• 8 Divide the batter evenly between 12 muffin cups, and top with the streusel mix.
• 9 Bake for 25-30 minutes or until a toothpick or cake tester comes out clean. I
  usually check on them and rotate the pans after 20 minutes.

Nutrition Info