Pumpkin Muffins (gluten free)
 
 
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Ingredients
  • 1 cup gluten free hybrid flouror use a whole grain mix
  • ½ cup pumpkin puree
  • ¾ cup sugar
  • ¼ cup coconut oil
  • ¼ cup milk
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • 2½ tsp guar gum
Topping
Instructions
Topping
  1. Combine all ingredients in a bowl with cold coconut oil.
  2. Use a fork mix and smash the cold oil until it create crumbs. Be sure to not over mix.
Muffins
  1. Combine dry ingredients and mix well and set aside.
  2. Microwave coconut oil until hot and melted. Add milk and sugar to mixture and stir until combined.
  3. In large bowl, use a handheld mixer or stand mixer to combine wet and dry ingredients. Mix for 5 minutes or until lighter in color and mixed well.
  4. Pour into a muffin tin lined with paper cups. Evenly top with topping mixture.
  5. Bake for 19-21 minutes at 375 degrees or until tops are golden brown and internal temp reaches 190 degrees.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/pumpkin-streusel-muffins-gluten-free-vegan/