Gluten-Free Pumpkin Muffins
It may seem like a fussy step to let both the batter and the streusel rest at room temperature, but it is important. The starches in gluten-free flour—usually potato starch or cornstarch—need time to absorb enough liquid to lose their chalky mouth-feel. The payoff for your patience? Moist, tender muffins with a delicate crumb. Slideshow: More Gluten-Free Desserts