Search the Community
Showing results for tags 'streusel'.
Found 1 result
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.