Gluten Free Pumpkin Streusel Muffins

These muffins are a perfect way to start the pumpkin season!  Try them with a dab of butter, coconut butter, or cream cheese.  For an easy access to a quick treat in the morning or evening, you can individually wrap the muffins and store them in the freezer. 

Adapted from, Gluten Free Goddess:  http://glutenfreegoddess.blogspot.com/2011/11/gluten-free-pumpkin-streusel-muffins.html

Prep Time: 23 minutes

Servings: about 1 dozen muffins

Ingredients:

1 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/2 cup millet flour
1 1/4 cups light brown sugar, or sucanat.
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
1/4 cup organic coconut oil
2 organic free-range eggs, beaten
1 cup pumpkin puree
1 tablespoon bourbon vanilla
1 rounded cup chopped walnuts

For the streusel topping:

1/4 cup organic light brown sugar
2 tablespoons brown rice flour or coconut flour
1-2 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:
Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coconut oil and beat until crumbly. Add in the eggs, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Combine the streusel topping ingredients with a fork, or by rubbing the mixture with your hands. Sprinkle the streusel topping over the muffins.

Bake in the center of the oven till domed and firm, about 22 to 25 minutes. A wooden pick inserted into the center should emerge clean.

Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.