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