Gluten Free Pumpkin Coffee Cake Muffins
My husband eats one coffee cake a week, cinnamon and sugar atop a fluffy cake gives the start of his day a fueled jumpstart. Fall is here, the leaves are ever changing, but Scott’s breakfast routine does not. In an attempt to add a different flavor profile these gluten free pumpkin coffee cake muffins strive to do just that. Still the same classic ingredients just immersed with the flavors of Fall. Topped with a cinnamon streusel and brimming with pumpkin. What’s not to love? Get your Fall on and whip up a batch of these little babies, you won’t be disappointed.
Cooking Time: 22 mins
Cooking Temp: 350 degrees
Ingredients:
½ c sugar ( for a sweeter cake base us ¾ c sugar instead)
4 T butter
1 t vanilla extract
1 t almond extract
1 egg
2/3 c pumpkin puree
½ c milk
¼ c water *( depending on the type of flour you use you may or may not need water. I use King Arthur’s Gluten free flour blend and it requires extra liquid to achieve a cake bater texture)
1/2 T vinegar
1 ¾ c gluten free flour
¼ c almond flour
1 t salt
2 t baking powder
For the Topping:
½ c brown sugar
3 T cinnamon
Steps:
- Preheat Oven to 350 degrees and prepared a muffin tin with 12 liners and set aside.
- Next, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl. Cream together the butter, granulated sugar, vanilla extract and almond extract on medium speed ( 30 seconds). Scrape the sides and bottom of the bowl.
- Then, mix in the egg, sour cream and vinegar
- Add, the milk
- On low speed add the flour, almond flour, baking soda and salt. The mixture should resemble a smooth cake batter. Scrape the sides and bottom of the bowl. And mix again.
*If it is slightly thicker add the additional ¼ c incorporating it fully.
- Using a piping bag or a spoon, distribute the mixture evenly amongst the 12 cupcake wells.
- Mix together the brown sugar and cinnamon, then sprinkle generously atop each cupcake.
- Bake at 350 for 22 minutes.
- Lastly, remove from oven, cool and enjoy.
-Patience
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