From the Pantry Butler kitchen

Gluten-Free Pumpkin Muffins with Cinnamon Streusel

Name: Gluten-Free Pumpkin Muffins with Cinnamon Streusel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Ingredients: 2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 4 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 large eggs, room temperature; 1 cup (200 grams) brown sugar or coconut sugar; 1/2 cup (100 grams) granulated sugar or more coconut sugar; 1/4 cup (60 ml) maple syrup; 3/4 cup (177 ml) oil; 15 ounces (425 grams) canned pumpkin puree (streusel); 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour; 7 tablespoons (88 grams) brown sugar or coconut sugar; 3 tablespoons + 1 teaspoon (47 grams) coconut oil, melted; 2 teaspoons cinnamon; 1/8 teaspoon salt

20 servings · 20 min prep · 25 min cook · Erin Dooner

Ingredients

2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs, room temperature
1 cup (200 grams) brown sugar or coconut sugar
1/2 cup (100 grams) granulated sugar or more coconut sugar
1/4 cup (60 ml) maple syrup
3/4 cup (177 ml) oil
15 ounces (425 grams) canned pumpkin puree (streusel)
1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
7 tablespoons (88 grams) brown sugar or coconut sugar
3 tablespoons + 1 teaspoon (47 grams) coconut oil, melted
2 teaspoons cinnamon
1/8 teaspoon salt

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