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- Pumpkin Apple Streusel Muffins (Gluten-Free)
Pumpkin Apple Streusel Muffins (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1-2/3 cups gluten free flour blend
1-1/3 cups granulated sugar
1 tablespoon gluten-free pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon xanthan gum
1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away
1/3 of it)
2/3 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil
1/3 cup milk
1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup)
Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below.
Streusel Topping
1 tablespoon plus 1 teaspoon gluten
free flour blend
2 tablespoons plus 2 teaspoon granulated sugar
¼ teaspoon ground cinnamon
2 ¾ teaspoon cold butter, cut into pieces
Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.
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2 Responses to "Pumpkin Apple Streusel Muffins (Gluten-Free)"
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said this on
26 Oct 2010 11:23:35 PM PDT I used home cooked squash, which is a little drier than canned, 1/3 or so cup of honey and agave nectar, the whole 2 eggs, coconut milk and coconut oil. They turned out nice and moist. This is the best gluten free muffin I've had so far!
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said this on
08 Jan 2011 10:23:21 AM PDT This recipe is the ABSOLUTE BEST!!!!!!!!!My family absolutely loves this recipe! I have made soooooo many of these that I can make them with my eyes closed!! I keep wanting to try some different recipes but my boys request this one every time. They eat 2 and 3 at one sitting!! I have tried a little something different with them, though. Instead of making them into muffins I use miniature loaf pans and they say they even taste better as mini loafs instead of muffins. They seem to be a little more moist as loafs than as muffins. WE LOVE THIS RECIPE!!!!!
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