Sweet And Crumby

Baking, a Love Story

Stealthy Gluten-Free Pumpkin Streusel Muffins

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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.”

Sadie Begging

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.

Pumpkin Muffin

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.

Pumpkin Cream cheese muffins

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

Cream Cheese Filling: whipped cream cheese or nondairy cream cheese if preferred at room temperature (about 1/2 cup but I never measure it)
 
Streusel Topping
4 Tablespoons brown sugar
2 Tablespoons flour
2 Tablespoons butter or margarine
1 teaspoon. cinnamon
1/2 cup chopped pecans 
Directions: Preheat oven to 350 degrees. Line muffin pan with paper cups.
In a large mixing bowl, whisk together flour through spices. In a separate mixing bowl or very large liquid measuring cup, beat together water/milk through molasses. Beat liquid into dry ingredients. With GF baking, it is good to overmix the batter unlike regular baking. Beating the ingredients with a whisk tends to make for a smoother outcome.
Fill muffin cups about 60% full, then scoop a teaspoon or more of cream cheese onto the batter, then top with a tablespoon of batter so the cream cheese is mostly covered.
For the topping: Crumble the ingredients together with your fingers or a fork. It makes a more streusel-y topping if you leave the butter in small clumps. Sprinkle streusel evenly over the tops of your muffins, about one tablespoon per muffin.
Bake for 20-25 minutes, until muffins are very slightly firm but also a little springy and soft when you touch it. But they will never pass a toothpick test because of the cream cheese. The pecans can burn easily so don’t over bake.  Cool to desired temperature and EAT!
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