Pumpkin Muffins Gluten Free

Pumpkin Muffins

So I totally borrowed from this recipe. I tweaked it a little to make it gluten free and this is what I came up with.

2 eggs slightly beaten
2 3/4 cups sugar
3/4 cup oil
1 tablespoon oil, also
1 (15 ounce) can pumpkin puree

3 1/2 cups gluten free flour mix

1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon allspice
5 tablespoons rice flour
5 tablespoons sugar
3/4 teaspoon cinnamon
3 tablespoons butter

Preheat the oven to 350.

Make the streusel topping by combining the 5 tbsp rice flour, 5 tbsp sugar, 3/4 tsp cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

Mix together the eggs, sugar, all of the oil, and pumpkin in a large bowl.
Whisk the flour, xanthan gum, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a different bowl.
Pour the flour mixture into the pumpkin mixture. Stir just until combined. Pour into lined muffin pans. Sprinkle streusel over the tops.
Bake for 30-35 minutes, or until done. Let cool and serve.

I tried this recipe with both a flour mixture and all rice flour. It is best with a mixture of flours but the muffins I pictured used all rice flour. The difference between the two would be density, all rice flour is denser. Of course these are pumpkin muffins so they will be a little dense no matter what. And yes, that is a lot of sugar. But they are really good.