Author Notes
A delicious start to any fall morning. —Tiffany Welsh
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Ingredients
- Muffins
-
1/2 cup
Brown Rice Flour
-
1/2 cup
White Rice Flour
-
2 tablespoons
Arrowroot Powder
-
1 teaspoon
Baking Powder
-
1 teaspoon
Xanthum Gum
-
1/4 teaspoon
Salt
-
1/2 teaspoon
Pumpkin Pie Spice
-
2/3 cup
Sugar
-
1
Egg
-
3 tablespoons
Olive Oil
-
1/2 teaspoon
Vanilla Extract
-
1 cup
Pumpkin Puree
- Streusel Filling/Topping
-
1/3 cup
White Rice Flour
-
1 tablespoon
Brown Sugar
-
1 tablespoon
Sugar
-
Pinch
Salt
-
1/4 teaspoon
Pumpkin Pie Spice
-
1/4 cup
Pecans, chopped
Directions
-
Preheat oven to 400 degrees. Line muffin tin with baking cups. This recipe makes 6 muffins.
-
In a large bowl, combine rice flours, arrowroot, baking powder, xanthum gum, salt, pumpkin spice, and sugar. Whisk together.
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In a second small bowl, whisk egg until frothy. Add olive oil and vanilla and whisk together. Pour into dry ingredients. Add pumpkin puree. Fold together with a spatula until all dry ingredients are incorporated, 15-20 strokes.
-
Combine all the streusel ingredients.
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Scoop batter into prepared muffin cups, filling 1/2 full. Sprinkle with streusel topping and nuts. Add more batter to each cup, filling to the top. Again sprinkle with streusel and nuts.
-
Place in preheated oven. Bake for about 2 minutes, then reduce heat to 375. Bake additional 25 minutes or until tops spring back when gently pressed.
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