These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. —Silvana Nardone, New York, New York

Isaiah's Pumpkin Muffins with Crumble Topping

Isaiah's Pumpkin Muffins with Crumble Topping
These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. —Silvana Nardone, New York, New York
12 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1-3/4 cups gluten-free all-purpose baking flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 3 teaspoons vanilla extract
  • TOPPING:
  • 1/4 cup gluten-free all-purpose baking flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup shortening
  • Confectioners' sugar, optional

Directions

  • In a large bowl, combine the flour, sugar, baking powder, pie spice
  • and salt. In another bowl, combine the eggs, pumpkin, oil and
  • vanilla. Stir into dry ingredients just until moistened. Coat muffin
  • cups with cooking spray or use paper liners; fill three-fourths full
  • with batter.
  • For topping, combine the flour, sugar, brown sugar and pie spice; cut
  • in shortening until crumbly. Sprinkle over batter. Bake at 350°
  • for 25-30 minutes or until a toothpick inserted near the center
  • comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Dust with
  • confectioners' sugar if desired. Yield: 1 dozen.
Nutrition Facts: 1 muffin (calculated without confectioners' sugar) equals 306 calories, 15 g fat (2 g saturated fat), 35 mg cholesterol, 229 mg sodium, 42 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2012