Gluten and Dairy Free Pumpkin Muffins

By court15smith

Ingredients

• Ingredients for Crumble Topping:
• 1 1/2 cups gluten-free all purpose flour mix (see notes)
• 1 1/2 teaspoons gluten-free baking powder
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon guar gum OR xanthan gum (IF the GF all purpose flour mix you use does NOT contain gum)
• 1 small, cored and minced apple (peeled optional)
• 1/2 cup finely chopped dried figs
• 1/4 cup light brown sugar
• 2/3 cup light organic canned coconut milk OR milk if you prefer
• 3 large eggs
• 2 tablespoons light olive oil
• 3 tablespoons canned pumpkin puree (don't use premixed pumpkin pie mix)
• 1 tablespoon mayonnaise
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)
• 1/4 cup gluten-free all purpose flour mix
• 1/4 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 1 tablepoon Spectrum All Vegetable Shortening OR butter if you prefer

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350° F / 176° C

Lightly spray a 12-cup muffin pan with cooking spray.

In a medium bowl combine dry ingredients and whisk to thoroughly combine.

In a separate medium mixing bowl combine, apples, figs, coconut milk, sugar, eggs, olive oil, mayonnaise, pumpkin puree and vanilla. Stir to thoroughly combine- use a spoon, not an electric mixer. Add dry ingredients and stir to combine. Fold in chopped walnuts (optional).

Combine crumble topping ingredients and use a fork to blend the ingredients together.

Fill each muffin cup with 1/4 cup of muffin batter. Evenly sprinkle crumble topping on top of each muffin. Bake in preheated oven for about 15 minutes or until a toothpick inserted in the center of muffin comes out clean.

Yield: 12 muffins

NOTE:
Use your favorite gluten-free all-purpose flour mix in this recipe. If your mix contains xanthan gum or guar gum, OMIT the 1/2 teaspoon of gum called for in the ingredient list.