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    Scott Adams
    Scott Adams

    Pumpkin Apple Streusel Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    1-2/3 cups Open Original Shared Link
    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.

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    Streusel Topping
    1 tablespoon plus 1 teaspoon Open Original Shared Link
    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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    Guest Angela

    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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    Guest Ronie

    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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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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