Gluten-Free Pumpkin Muffins With Crumble Topping

Spread the love

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

Email Grocery List

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.
Like this recipe?


Save To Recipe Box


Save
Saved
Add to a collection

Print this recipe

Leave a Reply