Gluten Free Pumpkin- Pear Struesel Muffins

This muffin recipe is a nice change from typical Fall muffins which use mainly apples. They are nicely spiced and the extra sweetness from the pear goes especially well with the pumpkin.  The crunchy topping from the streusel makes these muffins truly special.  The original recipe was from a 1995 book of Addison County's Finest Vermont Recipes, a collection of recipes from Inns of that region. I made it gluten free and substituted the pear for the apple which was in the original version. These are so delicious my daughter's room mate who has been on a gluten free diet for years claims they are the best muffin she's ever tasted!

The Delicious Crunchy Topping

Moist and Delicious With Sweet Bits of Pear



  For Struesel Combine:

2 tablespoons butter cut into pieces
3 tablespoons sugar

1 tablespoon gluten free all-purpose baking mix

1/ teaspoon cinnamon

Mix with your fingers until well combined and looks like coarse crumbs.

For Muffins Combine:

1 1/4 gluten free all-purpose baking mix

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon all-spice

1/4 teaspoon salt

Add:

2 eggs, beaten

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large ripe pear, skinned, cored, and chopped

Mix until just combined, then divide the batter among a 12 cup lightly greased regular size muffin tin. Sprinkle with streusel topping. Bake @350 degrees 30-35 minutes until golden brown and a tester comes out clean.

For information on the gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com