Pumpkin and Pear Streusel Muffins

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