GF Pumpkin Walnut Streusel Muffins

By Jahel

Ingredients

• Gluten-free nonstick cooking spray
• 1 ¼ cups brown rice flour
• 1/3 cup gluten-free quick-cooking rolled oats
• ¼ cup flaxseed meal
• 2 teaspoons pumpkin pie spice
• 1 ½ teaspoons gluten-free baking powder
• ½ teaspoon salt
• 2 eggs, lightly beaten
• ¾ cup canned pumpkin
• ½ cup packed brown sugar
• ½ cup milk
• 3 tablespoons canola oil
• 1 teaspoon gluten-free vanilla
• Walnut Streusel
• ¼ cup chopped walnuts
• 2 tablespoons gluten-free quick-cooking rolled oats
• 1 tablespoon packed brown sugar
• 1 tablespoon canola oil
• Cream Cheese Icing
• 1 ounce reduced-fat cream cheese (Neufchâtel), softened
• 2 tablespoons powdered sugar
• 1 - 2 tablespoon milk

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 375°F. Coat twelve 21/2-inch muffin cups with cooking spray (do not use paper bake cups); set aside. In a medium bowl stir together flour, the 1/3 cup oats, the flaxseed meal, pumpkin pie spice, baking powder, and salt. Make a well in the center of flour mixture; set aside.

Step 2

In a medium bowl combine eggs, pumpkin, the 1/2 cup brown sugar, the 1/2 cup milk, the 3 tablespoons oil, and the vanilla. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into the prepared muffin cups.

Step 3

For walnut streusel, in a small bowl combine walnuts, the 2 tablespoons oats, the 1 tablespoon brown sugar, and the 1 tablespoon oil. Sprinkle evenly on top of batter in muffin cups.

Step 4

Bake about 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool slightly on wire rack.

Step 5

If desired, for Cream Cheese Icing, in a small bowl stir together cream cheese and powdered sugar until smooth. Gradually stir in enough of the 1 to 2 tablespoons milk to reach drizzling consistency. Before serving, drizzle icing over warm muffins.