Lunch: Gluten-Free Pumpkin Muffins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Gluten-Free Pumpkin Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/3 cups gluten-free all-purpose flour
1 1/2 teaspoons cinnamon
1 1/4 teaspoons baking soda
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup light brown sugar
1 stick unsalted butter, melted and cooled slightly
2 large eggs
2 tablespoons milk
1 teaspoon finely grated orange zest
2/3 cup golden raisins (optional)

Instructions

MAKE THE MUFFINS Line a 12-cup muffin pan with paper or foil liners. In a medium bowl, whisk the flour with the cinnamon, baking soda, pumpkin pie spice and salt. In another medium bowl, whisk the pumpkin puree with the brown sugar, butter, eggs, milk and orange zest until smooth. Add the dry ingredients and whisk until the batter is evenly moistened. Fold in the golden raisins, if using. Let the batter stand at room temperature for 1 hour.
MAKE THE STREUSEL In a small bowl, whisk the brown sugar with the flour, oats, pumpkin seeds, salt, cinnamon and pumpkin pie spice. Drizzle in the melted butter and stir until clumps form. Let the streusel stand at room temperature for 30 minutes.
Preheat the oven to 350 °. Scoop the batter into the lined muffin cups and sprinkle the streusel on top. Bake for 30 to 35 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.