These muffins are perfect for this fall weather. I made them the other night and they were a hit!
Adapted from glutenfreegoddess.blogspot.com
Ingredients:
3/4 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/4 cup millet flour
1/4 cup teff flour
1/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
3/4 cup raw agave
2 tablespoons molasses
1/4 cup organic coconut oil
2 eggs, beaten
1 cup pumpkin puree
1 tablespoon vanilla
1 rounded cup chopped walnuts (I left these out)
For the streusel topping:
2 tablespoons raw agave
1/2 tablespoon molasses
2 tablespoons brown rice flour or coconut flour (I used coconut flour)
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon
Instructions: Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coocnut oil and beat until crumbly. Add in the eggs, agave, molasses, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Combine the streusel topping ingredients with a fork. Sprinkle the streusel topping over the muffins.
Bake in the center of the oven till domed and firm, about 20 to 23 minutes. A wooden pick inserted into the center should emerge clean.
Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)
