Gluten-Free Pumpkin Streusel Muffins
  • 3/4cup butter softened
  • 18oz package cream cheese, softened
  • 1cup sucanat or coconut sap sugar
  • 1cup maple or organic sugar
  • 2 large eggs
  • 1 1/2cups sprouted brown rice flour
  • 1 1/2cups sprouted sorghum flour
  • 1tsp pumpkin pie spice
  • 1/2tsp aluminum-free baking powder
  • 1/2tsp aluminum-free baking soda
  • 1/2tsp sea salt
  • 1 1/2cups canned organic pumpkin (or freshly cooked and mashed)
  • 1 1/2cup toasted pecans, chopped
  • 1/2cup sweetened organic dried cranberries
  • 1/2teaspoon vanilla extract
  1. Preheat oven to 350°. Beat butter and cream cheese (I use an electric stand mixer) until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
  3. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 2/3 full. Sprinkle with Pumpkin Pie Streusel.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes; remove from pans to wire rack and cool 20 minutes.
Pumpkin Pie Streusel
  1. Stir together 1/2 cup chopped pecans, 1/2 cup muscavado or coconut sap sugar, 1 tablespoon sprouted flour, 1 tablespoon melted butter, and 1/4 teaspoon pumpkin pie spice.