Gluten-Free Pumpkin Muffins With Crumble Topping
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup store-bought gluten-free flour blend
- ¼cup packed light brown sugar
- ¼cup granulated sugar
- ½teaspoon pumpkin pie spice
- 4tablespoons all-vegetable shortening
- Confectioners’ sugar, for sprinkling
- 1¾cups store-bought gluten-free flour blend
- 2teaspoons baking powder
- 2teaspoons pumpkin pie spice
- ¾teaspoon salt
- 2large eggs, at room temperature
- 1cup canned pure pumpkin puree
- 1cup granulated sugar
- ½cup vegetable oil
- 1tablespoon pure vanilla extract
Topping
Muffins
Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
- Step 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.
- Step 3
To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
- Step 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.
- Step 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.
Private Notes
Comments
Hi Laurie I,
Just wanted to respectfully let you know that "the whole 'gluten' thing" you refer to is NOT a "farce" for people with celiac disease and other problems with gluten. For us, "regular" flour functions as a poison to our systems/makes us ill. To learn more, see the Celiac Disease Foundation's site: www.celiac.org. As a former professional baker now diagnosed with celiac disease, I'm grateful that GF flours enable me to bake again.
This recipe should specify that the gluten free flour blend should contain Xanthan gum. Not every store- bought blend contains it.
For those of us who don't keep pumpkin pie spice on hand, I did the math: 1/4 tsp each: cloves, allspice, nutmeg, and ginger plus 1 1/2 tsp cinnamon adds up to the 2 1/2 tsp of pumpkin pie spice in the recipe.
I used avocado oil for the vegetable oil, Bob's Red Mill 1 to 1 GF flour, & subbed ghee for the shortening because that's what I had on hand. Other than that sub, I followed the recipe to a tee, & it was fantastic! You cannot tell they are GF at all, so perfect for a holiday party in 'mixed' company. I have no idea why there are comments about too much sugar & too much topping. I used all of the topping & all of the sugar. This is a dessert muffin, aka cupcake, so leave the sugar as is.
Avid baker recently diagnosed with celiac disease. Really enjoyed these muffins, probably the best GF muffins I’ve made. I didn’t have vegetable oil, so I subbed canola. Turned out perfectly.
@Samantha M canola oil is vegetable oil
@Samantha M I used Bob Red Mill 1:1 Gluten Free flour
Please indicate size of can of pumpkin puree.