• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Not Recommended

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Ingredients

  • Topping
  • ½ cup Robin Hood® Gluten Free Flour Blend
  • ¼ cup packed brown sugar
  • 1/3 cup pumpkin seeds
  • ¼ cup butter, melted
  • ½ tsp cinnamon
  • Muffin
  • 1 ¾ cups Robin Hood® Gluten Free Flour Blend
  • 2 tsp baking powder
  • ½ tsp each; cinnamon, nutmeg, ginger, salt
  • 2 eggs
  • 1 cup packed brown sugar
  • ½ cup milk
  • 1/3 cup Crisco® Canola or Vegetable oil
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin puree

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
  • Topping: Combine flour blend, brown sugar, pumpkin seeds and cinnamon in a medium bowl.  Stir in melted butter. Reserve.
  • Muffin: mix flour blend, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate large bowl whisk eggs, brown sugar, milk, oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.
  • Spoon batter into prepared muffin cups and sprinkle with reserved topping.
  • Bake in preheated oven 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Cool on wire cooling rack.

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