Gluten-Free Pumpkin Muffins with Cinnamon Streusel

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

Method

1. Preheat oven to 325°F and line two muffin pans with 20 liners.
2. Combine the streusel ingredients (flour, sugar, melted coconut oil, cinnamon, salt) in a small bowl and set aside.
3. Whisk together the dry batter ingredients (flour, baking soda, baking powder, pumpkin pie spice, salt) in a large bowl.
4. In a separate bowl, whisk the eggs, then mix in the sugars, maple syrup, oil, and pumpkin puree until combined.
5. Add the dry mixture to the wet mixture and stir just until combined, avoiding overmixing.
6. Divide the batter evenly among the muffin liners.
7. Sprinkle about 1 tablespoon of streusel on top of each muffin.
8. Bake for 25 minutes, or until a toothpick inserted into the side comes out clean.
9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
10. Store in an airtight container for 3-4 days, refrigerate for 5-6 days, or freeze for a few months; reheat briefly in the microwave if firm from the fridge.