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Gluten-Free Pumpkin Muffins With Crumble Topping

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Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you’d like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.

Ingredients

Topping

  • ¼

    cup store-bought gluten-free flour blend

  • ¼

    cup packed light brown sugar

  • ¼

    cup granulated sugar

  • ½

    teaspoon pumpkin pie spice

  • 4

    tablespoons all-vegetable shortening

  • Confectioners’ sugar, for sprinkling

Muffins

  • 1 ¾

    cups store-bought gluten-free flour blend

  • 2

    teaspoons baking powder

  • 2

    teaspoons pumpkin pie spice

  • ¾

    teaspoon salt

  • 2

    large eggs, at room temperature

  • 1

    cup canned pure pumpkin puree

  • 1

    cup granulated sugar

  • ½

    cup vegetable oil

  • 1

    tablespoon pure vanilla extract

    Preparation

    1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
    2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
    3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
    4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
    5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.
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