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.
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King Op
[email protected]I'm not a big fan of pumpkin, but these muffins are an exception. They're moist and flavorful, and the crumble topping is the perfect finishing touch.
John Weigand
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that they're gluten-free so everyone can enjoy them.
Saharbuio Buio
[email protected]I've made these muffins several times and they're always a hit. They're a great way to use up leftover pumpkin puree and they're also a healthy and delicious snack.
Tld Gaming
[email protected]These muffins are a bit bland. I think they could use more spices.
Adeyant Virshni
[email protected]I followed the recipe exactly and the muffins turned out dry. I'm not sure what went wrong.
Satish Yadav
[email protected]These muffins are a bit too sweet for my taste, but they're still good. I might try reducing the amount of sugar next time.
Thomas C. Gray
[email protected]I made these muffins with almond flour instead of regular flour and they turned out great! They're a great option for people with gluten allergies.
frp Frp
[email protected]These muffins are a great way to get your kids to eat more vegetables. They're also a healthy and delicious snack.
Justice Gouveia
[email protected]I'm not a huge fan of pumpkin, but these muffins were surprisingly good. I'll definitely be making them again.
Mick Moon
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Randy Hoopes
[email protected]I love the addition of the crumble topping. It really takes these muffins to the next level.
DANNY ZAGAS
[email protected]These muffins are so easy to make, even my kids can help. They're also a great way to use up leftover pumpkin puree.
London Richardson
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Miherat Siyum
[email protected]These pumpkin muffins are a fall staple in our house. They're moist, flavorful, and have the perfect amount of sweetness. The crumble topping adds a nice crunchy texture.