Gluten-Free Pumpkin Muffins With Crumble Topping
Updated February 8, 2016
- Total Time
- 45 minutes
- Rating
- Comments
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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
Nutritional analysis per serving
45 grams carbs; 31 milligrams cholesterol; 319 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram trans fat; 3 grams fiber; 218 milligrams sodium; 3 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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’m not GF but I have been cooking for almost two months using the Fodmap method for my husband and GF is the last step for us before we introduce our typical diet slowly back in to what works for him. So, this recipe is easy and I couldn’t wait for him to try one so I did. It was still warm and it was delicious. The only difference I noticed with this GF recipe is that it seems more chewy and less cakey as it is when I’m using regular non GF flour. Maybe this is normal? I have a whole bag of Bobs GF flour so we’ll see as I bake more things. Also, I used olive oil for all the fat in this recipe only because that’s what I use for almost everything. Could have been the cause for the more chewy texture? Don’t know for sure.
To increase the protein and fiber content per muffin - instead of using a store-bought GF flour, I used the following: 2/3 Cup chick pea flour + 1/3 Cup buckwheat flour + 3/4 Cup oat flour + 1/2 teaspoon of psyllium husk powder. They came out excellent! I also made a banana muffin version by substituting mashed bananas for the pumpkin puree and substituting 1 tsp of cinnamon + 1/2 tsp nutmeg in place of the pumpkin pie spice. The banana muffin version was also excellent.
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.