I’ve been working on and tweaking this recipe for weeks! I almost gave up…but I just love pumpkin muffins and really want to get better at gluten-free baked goods. I decided to attempt making my own gluten-free flour as well. I made a mixture of sorghum flour, millet flour, and brown rice flour. (This is what Trader Joe’s uses in their pumpkin muffins…which, in my opinion, are basically the best I’ve ever had.) Quite addicting, actually. I’ve eaten an embarrassing amount of those muffins. The only thing I wanted to try to change is the amount of sugar they put in their muffins. They are amazing, but do have a bunch of sugar…hence the reason they are so good! My recipe just uses some maple syrup and organic sucanat (which is an unrefined brown sugar).
The texture of these muffins are spot on. Not the weird, gluten-free grainy texture that many baked goods have. I really hope you enjoy them and let me know how they turn out!
- 1 3/4 cup gluten free flour
- 2 1/2 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 1/2 cup oil (coconut, canola, or vegetable)
- 1/2 cup applesauce
- 1/2 cup sucanat (or sugar of choice)
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tsp vanilla
- STRE-- USEL TOPPING
- 1/2 cup oat flour
- 1/4 cup oats
- 1 tsp ground cinnamon
- 3 Tbsp melted butter
- Preheat oven to 400.
- Mix all dry ingredients (flour, pumpkin pie spice, baking soda, and salt)
- In a separate bowl, mix all the remaining ingredients well.
- Incorporate the dry ingredients into the wet ingredients and mix until combined.
- Fill a greased muffin tin with each muffin about 3/4 full.
- STRE-- USEL
- Mix all ingredients well, until small clumps form.
- Sprinkle streusel on top of each muffin.
- Bake for 22-24 min.
- Optional glaze can be drizzled on muffins. Mix 1-2 Tbsp milk or water with 1/2 cup powdered sugar until you reach desired consistency. Drizzle on each muffin once they are cooled.
