Gluten Free Pumpkin Cream Cheese Muffins

subheading: Streusel topping:

80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

40 g (3 tbsp) light brown soft sugar

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

40 g (3 tbsp) cold unsalted butter, cubed

40 g (⅓ cup) pumpkin seeds

subheading: Cream cheese filling:

225 g (1 cup) full-fat cream cheese, room temperature

50 g (¼ cup) caster/superfine or granulated sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

subheading: Pumpkin muffins:

425 g (one 15-ounce can, 1¾ cups) canned pumpkin puree

200 g (1 cup) light brown soft sugar

110 g (½ cup) sunflower oil, or other neutral-tasting oil of choice

2 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground allspice

Directions at theloopywhisk.com

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