* Exported from MasterCook *
Muffins, Gluten Free Pumpkin-Walnut Streusel
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Desserts
Nuts Posted
Snacks
Amount Measure Ingredient -- Preparation Method
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Gluten-free nonstick cooking spray
1 1/4 cups brown rice flour
1/3 cup gluten-free quick-cooking rolled oats
1/4 cup flaxseed meal
2 teaspoons pumpkin pie spice
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon salt
2 eggs -- lightly beaten
3/4 cup canned pumpkin
1/2 cup packed brown sugar
1/2 cup milk
3 tablespoons canola oil
1 teaspoon gluten-free vanilla
1/4 cup chopped walnuts
2 tablespoons gluten-free quick-cooking rolled oats
1 tablespoon packed brown sugar
1 tablespoon canola oil
1 ounce reduced-fat cream cheese -- (Neufchatel), softened
2 tablespoons powdered sugar
1 tablespoon milk
Prep: 25 mins
Bake: 15 mins
Cool: 5 mins
Preheat oven to 375F. Coat twelve 2-1/2" muffin cups with cooking
spray (do not use paper bake cups); set aside. In a medium bowl stir
together flour, the 1/3C oats, the flaxseed meal, pumpkin pie spice,
baking powder, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl combine eggs, pumpkin, the 1/2C brown sugar, the
1/2C milk, the 3T 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.
For walnut streusel, in a small bowl combine walnuts, the 2T oats,
the 1T brown sugar, and the 1T oil. Sprinkle evenly on top of batter
in muffin cups.
Bake at 375F 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.
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 2T milk to reach drizzling consistency. Before
serving, drizzle icing over warm muffins.
Source:
"bhg.com"
S(Internet Address):
"http://www.bhg.com/recipe/gluten-free-pumpkin-walnut-streusel-muffins/";
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Per Serving (excluding unknown items): 220 Calories; 9g Fat (38.1%
calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber;
38mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.