Thursday, October 16, 2008

Pumpkin Muffins With Pumpkin Seed Streusel Topping

It's October...what else would I post but a pumpkin recipe! These pumpkin muffins have no gluten, eggs, dairy, or nuts, and can be made free of soy by using safe oil and spectrum shortening instead of margarine. The streusel topping is sooo yummy...sweet, salty, spicy, and "nutty" (because they are not actually "nuts", they are seeds. You get it, right?)... I think I'll have to try this on some other things now... Ooooh it would be so good on top of apple crisp! ( you like all those dots? Yes, that's what it sounds like in my head, just one random thought running into another) Also, thank you to my daughter Amanda for yet another stunning picture. I truly appreciate your talent!

INGREDIENTS:
1/2 c Rice flour
1/2 c Sorghum flour
1/8 c Tapioca starch *
1/8 c Potato starch *
2 t Baking powder
1/2 t Baking soda
1/4 t Salt
1/2 t Cinnamon
1/2 t Nutmeg
1 c Canned pumpkin puree
1/2 c Brown sugar
1/4 c Oil
1/8 c Soy milk (or rice milk) *
1/8 c Applesauce *
1/2 t Guar gum (or xanthan gum)
1/2 t Vanilla extract

TOPPING:
1/8 c Margarine *
1/4 c Brown sugar
1/4 c Gluten free oats
1/4 c Shelled, roasted, salted pumpkin seeds (pepitas)
A dash of cinnamon and a dash of nutmeg
* If you don’t have an 1/8 cup measure, it is equal to 2 Tablespoons.

Preheat oven to 350. Pulse oats and pumpkin seeds in a blender or coffee/spice grinder, just enough to break them up a bit. Mix with the rest of the topping ingredients until combined and crumbly and set aside.

Sift or whisk together rice flour, sorghum flour, tapioca starch, potato starch, baking powder, baking soda, cinnamon, and nutmeg.

In a large mixing bowl stir together pumpkin, brown sugar, oil, soy milk, applesauce, vanilla, and guar gum. (If you are using xanthan gum add it to the dry ingredients, if you are using guar gum add it to the wet ingredients)

Add dry ingredients to wet and continue to stir until completely blended. Mixture will be very thick.

Put paper liners in muffin cups and fill cups 2/3 full with batter (it will be thick, like halfway between batter and cookie dough). Cover each muffin with topping and gently pat down so it will stick after the muffins are cooked.

Bake at 350 for approximately 25 minutes.

3 comments:

kellyrudnicki said...

that looks delicious. can i substitute all purpose flour for the gluten free mixture? i am obsessed with pumpkin this week on my blog. i'd love to link your site to mine as well. feel free to check it out www.foodallergymama.com i just posted a pumpkin cookie, although it is made with regular flour.

FoodAllergyMom said...

Hi Kelly, and welcome! I just visited your site and it looks great ,I am looking forward to seeing it grow. I would love a link from your site and I am going to add you to my blogroll as well. A lot of people who can have wheat come here looking for allergen free recipes, it will be nice to send them to your site where the allergies are more similar. On that note...
you can try using all purpose flour and eliminating the guar gum. You may need a smidge more flour (or less liquid) because rice flour tends to absorb more moisture. I have never tried this recipe that way myself so I don't know how it will turn out. You obviously know your way around the kitchen so I'm sure you can eyeball it and figure out the proportions. I'd love to hear how it turns out. Thanks again for stopping by!

looksgoodinpolkadots said...

Oh those look good... we've just about finished our strawberry/banana muffins. These will be next on our list!

-Jamie