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  • Scott Adams
    Scott Adams

    Pumpkin Apple Streusel Muffins (Gluten-Free)

    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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    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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    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

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Leta.
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    Scott Adams
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    1 teaspoon xanthan or guar gum
    1 tablespoon baking powder
    1 ½ teaspoons baking soda
    1 teaspoon salt
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    Scott Adams
    This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.
    Ingredients:
    1 tablespoon yeast
    1 teaspoon sugar
    1 ¼ cup warm water
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    2/3 cup potato starch
    1/3 cup tapioca starch
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar + 2 teaspoons sugar
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    Betty Wedman-St Louis, PhD, RD
    This recipe originally appeared in the Autumn 2010 edition of Celiac.com's Journal of Gluten-Sensitivity.
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    1 tablespoon honey
    ¾ cup orange juice or water
    ½ cup blueberries
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