Pretend you are playing the TV game show, $100,000 Pyramid. What is the category of the following items?
—“Snoring dog at my feet, drooling dog begging at my lap, the sneeze of my office mate three offices to my right and footsteps in a house full of sleeping people.”
And the answer is…”Things that are not stealthy!” Do you know what would NEVER , EVER make the list?… Anything baked gluten-free at my house. All of my GF baked items are very stealthy, think CIA ops stealthy. I never tell a soul (except the necessary person who must eat said GF items) and abracadabra the gluten-free “ness” of them goes unnoticed and they get demolished and ooh’d and aah’d about. They are said to be the “best ever” thingamajig I ever have made. Scouts honor. These babies go totally under the radar.
BUT, if I ever announce that the item is gluten-free, there are family members and co-workers who are adamant about not liking anything gluten-free and will not take a bite, not a smidge, not even a whiff. I know, that is their loss, I’m aware, however I’m a pretty egotistical baker and I like to pride myself on the lavish praise and excitement of my recipients and all those around me. I live for it. My life is pretty boring and these kind of accolades rock my world.
These pumpkin muffins are ridiculously delicious, soft, creamy, crunchy and spicy and no one, ever, in a billion years, would guess they are gluten-free. If you do want the straight-up version because GF flour is insanely expensive and you don’t need to eat GF, then go to my Original Pumpkin Muffins. These are the yummy Starbuck’s copycat version.
Cheers to October!
Gluten-Free Pumpkin Streusel Muffins with Cream Cheese Filling
Ingredients
1 3/4 cup all purpose GF flour with no Xanthan gum already in the mix (I used King Arthur and that one is really good (Amazon has it), if you already have a mix with Xanthan gum, just eliminate adding Xanthan to this recipe)
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 teaspoon cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
(Or just use a pumpkin pie spice mix, 2 teaspoons should do it and add extra 1/2 teaspoon cinnamon if you have that)
1/4 cup water or milk (I used almond milk)
1/3 cup + two tablespoons Canola or vegetable oil
2 eggs
1 cup canned pumpkin (not pumpkin pie filling)
2 tablespoons dark Molasses
4 Tablespoons brown sugar
2 Tablespoons flour
2 Tablespoons butter or margarine
1 teaspoon. cinnamon
1/2 cup chopped pecans
Sweet And Crumby 