Daily Archives: October 13, 2009

Pumpkin Delights Part 1

I hope everyone had a Happy Thanksgiving, or at least a good Monday. My lab proposal is in, my latest quiz is done (Anyone remember non-homogenous ODEs – even though I think that I did that part wrong – whoops!) and I’m learning how to simulate petrochemical processes for our propylene plant, so life’s okay.

Anyways, Mr. Bean was out in Saskatchewan visiting his ailing grandpa over the weekend, so I thought that I would visit my parent’s church after watching this guy get baptized* on Sunday. It just so happened that they were having a potluck lunch to celebrate thanksgiving, so I thought that I would take the opportunity to pawn off a bit of baking – I’m really quite keen to give my baking to other people as 24 cupcakes/muffins/etc. isn’t very attractive on my waistline. I’m sure you’ll agree.

I wanted to try something a bit different from the usual cupcake but would be slightly classier than a muffin. I chose to make Pumpkin Streusel Muffins based on this recipe. Apparently, they didn’t disappoint because they disappeared pretty quickly.

Gluten Free Pumpkin Streusel Muffins

3/4 c. margarine, melted and slightly cooled
1 1/8 c.  canned solid-pack pumpkin
3/4 c. sour cream
4 large eggs
1 1/2 tsp. vanilla
2 c. brown rice flours
1/2 c. each potato and tapioca starch
1 1/2 tsp. xathan gum
3 tsp. baking powder
1 1/2 tsp. cinnamon

3/4 tsp. ground ginger
heaping 1/4 tsp. cloves
1/2 tsp. ground nutmeg
3/4 tsp. salt
1/2 c. brown sugar
1/2 c. white sugar 

Streusel Topping (Note: This made WAY too much streusel – 1/2 or 1/3 of this would work just as well.)
1/4 c. margarine, softened
1/2 c. sugar
1/4 c. flour
pinch salt
1 tsp. cinnamon

  1. Preheat oven to 400F and line 18+ muffins cups with liners.
  2. Combine all streusel ingredients in medium bowl and rub the margarine in until the mixture is somewhat crumbly. Set aside.
  3. In larger bowl, combine melted margarine, pumpkin, sour cream, eggs and vanilla and whisk until smooth.
  4. Sift together flours, xathan gum, baking powder, spices and salt into a large bowl.
  5. Stir sugars into flour mixture.
  6. Add pumpkin mixture to flour mixture and stir until just combined.
  7. Spoon into muffin tins and sprinkle streusel on top.
  8. Bake muffins for about 16 minutes or until a tester inserted into the centre of the muffins comes out clean.
  9. Let muffins cool in pan for 5 minutes to set topping, then turn out onto a wire rack to cool.
  10. Enjoy!

DSC_2221-a

What is your favourite pumpkin delight?

*Holy man am I smitten by Malachi. I’ve been on somewhat of a baby obsess lately as there are so many cute babies everywhere! Rest assured that I am not pregnant, despite how much old ladies at church say how good babies look on me.

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