Pumpkin-Apple Streusel Muffins


Pumpkin-Apple Streusel Muffins (Gluten-Free)


For topping:
2 Tbs all-purpose flour
8 Tbs sugar
2 tsp ground cinnamon
2 Tbs unsalted butter, softened

For the bread:
¾ c Brown Rice Flour, 3/4c Tapioca Starch
1 1/8 c Sugar
1 ½ tsp xantham gum
1 tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
½ tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 ¼ c of canned solid-pack pumpkin
3 oz vegetable oil
2 large eggs, lightly beaten
1 tart apple peeled, cored, and copped into small pieces (~1 cup)


For the topping, blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until the mixture resembles a coarse meal.  Set aside.  Preheat oven the 350F.  Mix together flours, sugar, xantham gum, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a bowl.  In large bowl (I used my stand mixer), whisk the pumpkin, oil, sugar, and eggs.  Then add the flour mixture, stirring until well combined.  Fold in apples.  Fill greased muffin tins with the batter.  Sprinkle the topping mix over the batter.  Bake for 25-30 minutes or until a wooden pick or skewer inserted in the center of the muffin comes out clean.


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