Allergy Free Recipe!

Sarah and I are both very fortunate that neither of our girls have shown signs of having any food allergies. In our workshops and through our blog and Facebook page we have come across lots of parents with kiddos with all different types of food allergies and we feel your pain in trying to keep their food interesting, tasty, and healthy while keeping within those restrictions. We recently posted a pumpkin muffin recipe that lots of you tried and loved, so I wanted to find one for those with kids who couldn't partake in the ingredients and find a recipe that would work for you and is just as tasty. So here you all go. This one is dairy, gluten, egg, and nut free. So it should be safe for everyone. Once a week I will find other allergy friendly recipes to post. If there is something in particular you are challenged with let me know. 

Pumpkin Muffins w/ Pumpkin Seed Streusel Topping

Ingredients
1/2 cup sugar
1/2 cup oil
1/3 cup applesauce
1 Tbsp vanilla
1 cup canned pumpkin
1/3 cup orange juice
1 tsp xanthan gum
3/4 cup tapioca starch/flour
1/2 cup sorghum flour
1/2 cup brown rice flour
2 Tbsp sweet rice flour (optional)
1 tsp baking soda
2 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
Streusel Topping:
1/3 cup roasted pumpkin seeds
1/4 cup brown sugar
2 Tbsp brown rice flour
1 tsp cinnamon
3 Tbsp margarine

Instructions
To make Streusel topping:

Chop pumpkin seeds in a food processor or blender until very small pieces. Most will be very fine grain, and will stick together, though some slightly larger pieces may remain. Combine chopped seeds, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine until crumbly. Set aside.

Combine sugar, oil, applesauce, vanilla, canned pumpkin, and orange juice in a small bowl. In a separate bowl, combine remaining ingredients. Stir well to combine, then add the wet ingredients to the dry. Stir until completely combined, but do not overmix.

Fill muffin tins 1/2 to 2/3 full, then top with 1 heaping tablespoon of streusel topping.

Bake at 350 degrees for 25-30 minutes, until cake tester comes out clean, or the streusel is golden brown and the muffin springs back when touched.