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Fall has arrived! It’s time to break out the scarves, boots, big sweaters and pies. Unless of course you live in the south where it’s 90 degrees and you will be absolutely miserable wearing anything other than shorts; but still maybe if we do all the right things, fall will get the hint and bring cooler weather…Ha! Who am I kidding?! Sigh.

Well, even if we can’t walk around in our cute ankle boots we can at least start filling our kitchens with the sweet scents of fall such as maple, cinnamon, and pear.  What’s  even better is if that sweet scent is coming from a gluten free baked good.  Lately, I’ve been on a muffin kick and let me just say that these muffins are really tasty. While they are baking the tantalizing smell of maple fills the whole house beautifully.  Then, when they are finished baking and you bite into the muffin, it as if fall came inside your home.  The tart juices of the pear, salty bites of pumpkin seeds, and scent of maple come together just like a good chor de ballet! Lastly, you spread some butter on and it starts pooling and oh, oh, its  JUST. SO. GOOD!

Ingredients:

  • 3 cups King Arthur GF baking mix plus 1 tablespoon for streusel.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups pure maple syrup, preferably Grade B (Grade A works fine, too)
  • 12 tablespoons (1-1/2 sticks) salted butter, melted plus two tablespoons more for streusel. 
  • 1/2 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup chopped or slivered salted almonds,  (optional)
  • Softened unsalted butter, for greasing the pan
  • 1 tablespoon sprouted salted pumpkin seeds
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Method:

Set a rack in the center of the oven and preheat to 375.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, vanilla, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the almonds, if using.   Then begin placing the muffin cups into the pan and lightly greasing them.

Combine two tablespoons of butter, along with the tablespoon of of flour, coconut sugar and pumpkin seeds. Mix until crumbly with your fingers or fork.

Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 23-25 minutes or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.

Cool in the pan for 10 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.

Thank you for reading! Let me know in the comments below how you liked this recipe and what your favorite thing about fall is! 

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