Friday, October 10, 2014

Gluten-Free Pumpkin Struesel Muffins

  Today I am re-treating you to these scrumptious muffins. A year ago I was asked to try out for the American Baking Competition. I made these muffins and made it through with flying colors. The judges could not believe that these were gluten-free. Even though I made the cut,  In the end it would have meant way too much time away from my family, so I didn't do the show.  However, I do have bragging rights that these muffins beat out thousands of regular gluten filled goodies. 
Make them. You won't be sorry. 

Gluten-Free Pumpkin Struesel Muffins 
adapted from The Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
6 ounces of chopped white chocolate
½ teaspoon ground cinnamon

For the Muffins:
1 1/4 cups better batter gluten-free flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1/2 teaspoon ground ginger 
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup butter
2 Tbsp Canola oil
1 teaspoon vanilla extract

Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. 
Put the filling in a ziplock bag in the freezer while you prepare the muffins.

Preheat oven to 350 degrees F. 
Line a standard 12-cup muffin tin with paper liners; set aside.
Make the Streusel: In a medium bowl, use a fork to combine chopped white chocolate and cinnamon. Set aside.
Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
In a medium bowl, whisk together the sugar, pumpkin, eggs, butter, oil, and vanilla.
Pour the pumpkin mixture over the dry ingredients. Mix.
Pour batter into prepared muffin pan. 
Using a spoon, or finger, make the center of your muffins hollow. 
Divide the cold cream cheese mixture into each muffin.
Sprinkle the prepared streusel on top of each muffin. 
Bake until golden, for 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. 
I bet you can just taste it...Yum.
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