Pumpkin and Pear Streusel Muffins

by Maggie on October 19, 2011

I’ve been on a major pumpkin kick lately.  It seems I just can’t get enough of pumpkin.  And since it’s pumpkin season, it seems to be the one vegetable on everyone’s mind (or is it a fruit?).

Pumpkin is jam-packed with vitamins, nutrients and anti-oxidants.  Not to mention it’s low in calories.  Sounds like a perfect veggie to add to just about anything!

 

 

This is a perfect Fall muffin.  When I first created it, Bartlett pears were at their peak.  If you can’t get your hands on some local pears, try apples or zucchini.

 

Gluten-Free and Vegan Pumpkin Streusel Muffins

Now that Callum is in school, I’ve been using quinoa flour instead of almond flour.  If you don’t need to worry about your baking being nut-free, feel free to try almond flour in this recipe.

1 tbsp ground chia + 1 tsp mixed with ½  cup water

¾ cup cane sugar or coconut sugar (I use coconut sugar)

1/3 cup + 3 tbsp unsweetened applesauce

1 cup unsweetened pumpkin puree (I use Farmer’s Market pumpkin puree).

½ cup grated pear (apple or zucchini works too)

1 tbsp vanilla extract

½ cup melted coconut oil

1 cup sorghum flour

1/3 cup tapioca flour or arrowroot flour

2/3 cup quinoa flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp sea salt

Streusel topping

¼ cup sorghum flour

¼ cup quinoa flour

4 tbsp cane sugar or coconut sugar (I used coconut)

1 tsp cinnamon

½ tbsp ground chia

3 tbsp melted coconut oil

Preheat the oven to 350 degrees.  Line cupcake pan or lightly grease.

In a large bowl, combine the ground chia with the water and let sit for a couple of minutes.  Stir in coconut sugar and mix well.  Add applesauce, pumpkin puree, grated pear, vanilla, and melted coconut oil (I melt my coconut oil in the oven while it’s preheating).  Mix well.

In a smaller bowl, combine the sorghum flour, tapioca flour, quinoa flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and sea salt.  Stir to combine thoroughly.

Add the dry mixture to the wet ingredients and mix until combined (now would be a good time to add walnuts or pecans if you like nuts in your muffins).

Scoop batter into prepared muffin cups (I used a 1/3 measuring cup).

To make the streusel: combine the flours, sugar, cinnamon, and ground chia in a small bowl.  Stir in the melted coconut oil until well combined and sprinkle topping over muffins.

Bake at 350 degrees for 25 minutes.  Let cool for 5 minutes and then remove from pan to a wire cooling rack.  Store in an air-tight container.

Yield: 12 muffins


Other Yummy Pumpkin Recipes

Have one of these muffins with a homemade Pumpkin Spiced Latte.

Have you tried my Pumpkin Pie Smoothie yet?

If you really need some warming up, try Alta’s Vegetarian Bean and Pumpkin Chili.

Did you know pureed pumpkin is a great egg replacer?  Simply use ¼ cup of pumpkin puree for each egg.  Add a little water if you want to thin it out a bit.

This recipe is linked to:
Allergy Friendly Friday
Diet, Dessert, N Dogs’ Wellness Weekend
Slightly Indulgent Tuesdays

 

 


{ 29 comments… read them below or add one }

Amber October 19, 2011 at 7:11 pm

Hello Maggie~

These look fantastic…and so creative. I love learning new ways to spin a muffin. What a fun topping – can’t wait to make these!

Be Well,
–Amber

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Maggie October 19, 2011 at 7:14 pm

Hey Amber – Thanks! I’m so glad you left a note :) I am usually too rushed to make a topping, but I was in the mood! Enjoy!

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Caitlin October 19, 2011 at 7:24 pm

these look amazing!!!

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Maggie October 20, 2011 at 12:17 pm

Thank you Caitlin! They’re pretty yummy!

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Nancy @SensitivePantry October 20, 2011 at 4:29 am

Love these! I just baked a pumpkin from the CSA so I’ve got lots of puree. Thanks for the inspiration.

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Maggie October 20, 2011 at 12:18 pm

Thanks Nancy! Enjoy your puree! And all of the yummy treats that come from your puree :)

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Kristin @ Peace, Love and Muesli October 20, 2011 at 7:35 am

Yum, yum, yum. Pears are delicious right now.

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Maggie October 20, 2011 at 12:18 pm

You’re so right Kristin. Pears are perfectly delish right now! You’ve sort of been my pumpkin muse this Fall…

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Amy @ Simply Sugar & Gluten-Free October 20, 2011 at 9:09 am

Love the flavor combo, Maggie!! Wish you delivered to Dallas.

xoxo,
Amy

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Maggie October 20, 2011 at 12:23 pm

Thanks Amy. I added the nutmeg just for you :) xo

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Ricki October 20, 2011 at 11:54 am

Pear and pumpkin sound like a match made in heaven! Great sounding recipe. :)

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Maggie October 20, 2011 at 4:28 pm

Yes Ricki, pumpkin and pear go together like peanut butter and chocolate :) Well, close enough! xo

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Sharon October 20, 2011 at 12:04 pm

I am allergic to quinoa (it is true) so what would be a good flour that I could substitute for it? Perhaps brown rice flour?

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Maggie October 20, 2011 at 5:47 pm

Hi Sharon – Definitely try brown rice flour. You could also try millet or sorghum. Let me know how it goes!

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Shawna October 20, 2011 at 1:18 pm

Can you always replace almond flour with quinoa flour in a recipe?

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Maggie October 20, 2011 at 5:46 pm

Hi Shawna – I’ll try to keep this brief! I am pretty laid back about my flour substitutions. I like to use whatever I have most of and whatever suits my fancy :) So yes, I often use quinoa and almond flour interchangeably. Mainly for their nutritional profiles, which are pretty similar. The weight and texture are different, but I’m not fussy on that. Hope that helps!

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Annie October 20, 2011 at 5:02 pm

Maggie, these look insanely good! When ever I recommend your website to someone who is gluten free I almost think they are lucky because your recipes are pretty well always better than the wheat filled variety.

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Maggie October 20, 2011 at 5:47 pm

Annie you are the best! Thanks for the love. xoxox

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Iris October 21, 2011 at 12:52 am

These look delicious! Do you ever find that you need to use more almond flour than other flours, or is that just me?

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Maggie October 21, 2011 at 8:39 am

Thanks Iris! I don’t find that I need more flour, but do you use Honeyville? Maybe that’s the reason? I’ve never used it :(

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Carol, Simply...Gluten-free October 21, 2011 at 8:48 am

Yum – love the flavor combo! Have a fab weekend!

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Maggie October 22, 2011 at 12:11 pm

Thanks Carol!

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Kim - Cook It Allergy Free October 21, 2011 at 9:35 am

Oh my, Maggie! These truly look wonderful! I can only imagine how good the house smell when these are baking! ;) This looks like a totally power-packed healthy recipe! I love it! ;)
x0

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Maggie October 22, 2011 at 12:11 pm

Thanks Kim! I think my house always smells yummy, as does yours I’m sure!

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gfe--gluten free easily October 21, 2011 at 6:02 pm

I love these, Maggie! I can’t get enough pumpkin and pears with applesauce add wonderful sweetness and texture. :-)

xo,
Shirley

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Maggie October 22, 2011 at 12:12 pm

Thanks Shirley – they’re lovely and moist too!

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Terra October 21, 2011 at 6:51 pm

I am slowly learning how to bake gluten free, and loving it! Your muffins look so beautiful! I have worked with coconut flour, and coconut oil, now I need to try coconut sugar. I am sure the coconut sugar makes the recipe gorgeous:-) Take care, Terra

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Maggie October 22, 2011 at 12:26 pm

Hi Terra – Good for you! Yes you definitely need to try coconut sugar. I LOVE the flavor! Happy gluten-free baking!

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Laura November 11, 2013 at 9:08 pm

I know it’s too much to ask, but I need to avoid fats (as well as wheat and eggs) so I was wondering if anyone has tried this recipe without the oil (I often sub applesauce for oil). It sure looks and sounds good.

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