Muffin:

• 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

Streusel Topping:

• 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

1. 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.
2. Heat oven to 350°F. Meanwhile, place muffin liners in each of 10 regular-size muffin cups.
3. 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).
4. 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.
5. 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.