Moist and scented with cinnamon and ginger, these muffins are enhanced with a crispy sugar-streusal topping and loaded with antioxidants, thanks to the addition of pumpkin. Serve these hot for breakfast.
2 cups (8oz or 227g) Better Batter Gluten Free Flour
2 cups granulated sugar (we use unrefined)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1 15 oz. can pumpkin
1/2 cup vegetable oil
1 cup water
2 tbsp. Better Batter flour
1/4 cup sugar
1/2 tsp. cinnamon
1 1/2 tbsp. margarine or Earth Balance Spread
Preheat oven to 350 degrees. Line or grease 15 normal muffin tins or 12 texas sized muffin tins.
Combine flour, sugar, cinnamon, ginger, baking soda, and salt in the bowl of your mixer. Add pumpkin, oil, and water and blend until well mixed.
Spoon into muffin tins/liners, filling only 3/4 way full. Mix streusal topping together until thoroughly combined. Sprinkle evenly over muffins. Bake 35 minutes, or until a knife inserted in the center of one muffin comes out clean.