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Featured Allergy-Free Recipe: Wheat Free Pumpkin Muffins

Allergy-Free Muffin Recipe:

Pumpkin Muffins & Pumpkin Seed Streusel
Pumpkin muffins are a perfect fall brunch menu item. These muffins have a roasted pumpkin seed streusel to replace a typical nut topping to make this recipe safe for those with peanut or nut allergy.
Recipe Information  
Category: Muffins
# of Servings: 12
Recipe Created By: Heather (heythereheather)
  • Ingredients  
  • 1/2  cup  sugar
    1/2  cup  oil
    1/3  cup  applesauce
    1  Tbsp  vanilla
    1  cup  canned pumpkin
    1/3  cup  orange juice
    1  tsp  xanthan gum
    3/4  cup  tapioca starch/flour
    1/2  cup  sorghum flour
    1/2  cup  brown rice flour
    2  Tbsp  sweet rice flour (optional)
    1  tsp  baking soda
    2  tsp  baking powder
    1  tsp  nutmeg
    1/2  tsp  cinnamon
        Streusel Topping:
    1/3  cup  roasted pumpkin seeds
    1/4  cup  brown sugar
    2  Tbsp  brown rice flour
    1  tsp  cinnamon
    3  Tbsp  margarine
  • Instructions
  • To make Streusel topping:

    Chop pumpkin seeds in a food processor or blender until very small pieces. Most will be very fine grain, and will stick together, though some slightly larger pieces may remain. Combine chopped seeds, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine until crumbly. Set aside.

    Combine sugar, oil, applesauce, vanilla, canned pumpkin, and orange juice in a small bowl. In a separate bowl, combine remaining ingredients. Stir well to combine, then add the wet ingredients to the dry. Stir until completely combined, but do not overmix.

    Fill muffin tins 1/2 to 2/3 full, then top with 1 heaping tablespoon of streusel topping.

    Bake at 350 degrees for 25-30 minutes, until cake tester comes out clean, or the streusel is golden brown and the muffin springs back when touched.
  • Comments  
  • pumpkin muffinsIron Chef KFA Battle Pumpkin October 2006 - Dairy & egg free.
    Winner - Second Place!

    Challenger's statement:

    In the fall season, I love to eat pumpkin muffins. These were created over many batches, to find a gluten, dairy, and egg free version that we all could enjoy. They turn out wonderfully, and are perfect for bringing places with a "mixed" crowd--you can't tell that they are any different from standard pumpkin muffins. The pumpkin seed streusel came out of a desire to have that nut topping which is no longer possible with food allergies. I used roasted, salted pumpkin seeds, and the slight salty taste to the sweetness of the muffin is very appealing.
    Pumpkin Muffins
    Photos courtesy of Heather Hetler
  • Substitutions  
  • The orange juice can be replaced w/ rice milk.

    The muffins are equally wonderful without the streusel topping. To cut down on sugar, use 1/2 cup agave nectar in place of the sugar. Brown or white sugar can be used.

    Small loaf pans (5 3/4 x 3 x 2) may be used in place of muffins. Bake for about 40 minutes or until they test done.

    Use dairy, soy, egg, corn, wheat and/or gluten free ingredients as needed.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  


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    Page last updated 09/10/2011

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