So, at this very moment, in exactly one month, I’ll be in the land of cowboy boots and country music, Nashville. I’ll be finishing up breakfast, listening to the final announcements, and lining up alongside 99 other ladies and gentlemen as we prepare to participate in the 47th Pillsbury Bake Off. Butterflies will be fluttering. Nerves will be, well, making us nervous, and adrenaline will be pumping.
The recipe that I will be competing with is a gluten free muffin that features Pillsbury’s Gluten Free Chocolate Chip Cookie Dough. I’ll be posting my recipe and the story of its “birth” in the coming weeks. But until then, I want to share this very yummy and super easy recipe using the same cookie dough.
First, let me tell you that I am not paid to endorse any of Pillsbury’s products. I have tried many gluten free products over the years. Honestly, most of them are not so good and not worth the exorbitant price. However, in experimenting for my entries for this year’s Bake Off, I picked up Pillsbury’s gluten free dough. Hands down this is the best gluten free dough product on the market. Here are my reasons:
- It does not taste gluten free. You could use this product, serve it to anyone, and they would never know (or care) that it just happens to be gluten free.
- There is no funny taste. Some gluten free flours have a peculiar taste. Not this one. Pillsbury uses sorghum flour as it’s base. I’ve been baking with sorghum flour for years. I use it cup for cup like I would wheat flour. In my opinion it is the only gluten free flour to use. It’s no wonder why the cookie dough is so good.
- No grit. There are times when rice flour is warranted, but for the most part, rice flour produces a gritty, sandy texture that is a bit off-putting. There’s no gritty texture in this product.
- It’s convenient. Now, I am a bake-from-scratch kind of gal. I rarely purchase boxed baking mixes. But there are those times in life when we just need something quick and easy. By adding a few simple ingredients to the cookie dough, I can transform it into something delicious in a snap.
The crimson leaves outside of my kitchen window are a sure sign that the scents of pumpkin and cinnamon will be wafting through my home. I love pumpkin and am always perplexed why its deliciousness is only reserved for a handful of months per year. With a half a can of pumpkin puree on hand I created these warm and delicious muffins. I hope you enjoy them!
Gluten Free Chocolate Chip Pumpkin Streusel Muffins
yields 10 muffins
- 1 container Pillsbury Gluten Free Dough, 1/3 cup reserved
- 3/4 cup pumpkin puree (about half a can of pumpkin puree)
- 2 tablespoons olive oil
- 1 egg
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 3/4 cup sweet white sorghum flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1/3 cup Pillsbury Gluten Free Dough (reserved from above)
- 2 teaspoons olive oil
- 1/4 cup sugar
- 1/4 cup sweet white sorghum flour
In medium bowl, place 1/3 cup of the cookie dough and 2 teaspoons of the oil. Cover; refrigerate. Let remaining cookie dough stand at room temperature 10 minutes to soften.
Heat oven to 350°F.
Meanwhile, place muffin liners in each of 10 regular-size muffin cups.
In large bowl, break up softened cookie dough. Beat with electric mixer on low speed 30 seconds. Add 2 tablespoons oil, the egg and pumpkin puree. Beat on low speed 1 minute, scraping bowl as needed. Add 3/4 cup of the flour, the baking powder and 1/8 teaspoon salt. Beat on low speed 30 seconds, scraping bowl as needed. Beat on medium speed 1 minute. Divide batter evenly among muffin cups (cups will be full).
Remove cookie dough and oil from refrigerator. Add remaining 1/4 cup flour and the sugar. Mix with fork 1 to 2 minutes or until crumbly. Spoon 1 rounded tablespoon crumb mixture on top of each muffin; press in lightly.
Bake for 22 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool 20 minutes. Serve completely cooled at room temperature.