Pumpkin Spice Muffins

• Muffins
• 1/2 cup Brown Rice Flour
• 1/2 cup White Rice Flour
• 2 tablespoons Arrowroot Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Xanthum Gum
• 1/4 teaspoon Salt
• 1/2 teaspoon Pumpkin Pie Spice
• 2/3 cup Sugar
• 1 Egg
• 3 tablespoons Olive Oil
• 1/2 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree
• Streusel Filling/Topping
• 1/3 cup White Rice Flour
• 1 tablespoon Brown Sugar
• 1 tablespoon Sugar
• Pinch Salt
• 1/4 teaspoon Pumpkin Pie Spice
• 1/4 cup Pecans, chopped

1. Preheat oven to 400 degrees. Line muffin tin with baking cups. This recipe makes 6 muffins.
2. In a large bowl, combine rice flours, arrowroot, baking powder, xanthum gum, salt, pumpkin spice, and sugar. Whisk together.
3. In a second small bowl, whisk egg until frothy. Add olive oil and vanilla and whisk together. Pour into dry ingredients. Add pumpkin puree. Fold together with a spatula until all dry ingredients are incorporated, 15-20 strokes.
4. Combine all the streusel ingredients.
5. Scoop batter into prepared muffin cups, filling 1/2 full. Sprinkle with streusel topping and nuts. Add more batter to each cup, filling to the top. Again sprinkle with streusel and nuts.
6. Place in preheated oven. Bake for about 2 minutes, then reduce heat to 375. Bake additional 25 minutes or until tops spring back when gently pressed.

muffins, brown rice flour, white rice flour, arrowroot powder, baking powder, xanthum gum, salt, pie spice, sugar, egg, olive oil, vanilla, pumpkin puree, streusel filling, white rice flour, brown sugar, sugar, salt, pie spice, pecans

Taken from food52.com/recipes/73408-pumpkin-spice-muffins (may not work)