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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.
Ingredients
2 cups 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
Streusal Topping
2 tbsp. Better Batter flour
1/4 cup sugar
1/2 tsp. cinnamon
1 1/2 tbsp. margarine or Earth Balance Spread
Instructions
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.
This looks good but if I don’t have any pumpkin could I substitute with oh, 2 cups of drained applesauce? Would that be about the same consistency?
Thanks
You can substitute in applesauce (it will change the texture slightly, but will still be good). You can also use cooked, blended or pureed carrots, mashed banana, or zuchinni.