GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING
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.
Provided by Tara Parker-Pope
Time 45m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
- 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.
- To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
- 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.
- 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.
PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)
I found this recipe in one of my mom's magazines and thought how great it would be to make a GF muffin recipe for my church class. I love the idea of a crumb topping on a pumpkin muffin too. I hope you enjoy. Based on what I've read if you want to use general all purpose flour it should be an equal swap between GF baking flour to all-purpose flour.
Provided by HokiesMom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- MUFFINS: 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 the wet ingredients into the dry ingredients just until moistened.
- Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
- CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
- Sprinkle crumble topping over each muffin batter.
- Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
- Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.
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