[Coley]

Pumpkin Muffins w/ Crumble Topping

Ingredients
1-3/4 cups gluten-free all-purpose baking flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons Spice Islands® pure vanilla extract

Topping
1/4 cup gluten-free all-purpose baking flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup shortening
Confectioners' sugar, optional

Directions
In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 1 dozen.

Roasted Garlic Pumpkin Seeds

Preheat oven to 300 degrees F.

Melt 1/2 stick of butter over low heat in saucepan.
Add 1/2-3/4 Tbsp Kosher salt & 2 Tbsp of Garlic Powder.

Add pumpkin seeds from one pumpkin (after drying overnight) to butter mixture.
Stir thoroughly, ensuring all seeds are coated in mixture.
Spread seeds in single layer over 1-2 baking sheets.

Roast seeds anywhere from 45 minutes to 1 hour 15 minutes, checking every 15-20 minutes.
Longer roasting time will result in darker nuttier flavored seeds.
Can be eaten out of hand as a snack, over salads, etc...

Brown Sugar Cinnamon Pumpkin Seeds

Preheat oven to 300 degrees F.

Melt 1/2 stick of butter over low heat in saucepan.
Add 1 tsp of Kosher salt, 2 Tbsp cinnamon and 1/4 cup packed brown sugar.

Add pumpkin seeds from one pumpkin (after drying overnight) to butter mixture.
Stir thoroughly, ensuring all seeds are coated in mixture.
Spread seeds in single layer over 1-2 baking sheets.

Roast seeds 45 minutes to 1 hour, watching to ensure brown sugar does not burn.
Dump hot sticky seeds into a bowl and allow to cool.
Once seeds are cool enough to handle, pour them into a gallon zip back and break clusters apart.
Can be eaten out of hand as a snack, sprinkled over ice cream, etc...

[junie22]

Beautiful and yummy. Love the gluten-free stuff.