Pumpkin Muffins With Crumble Topping (G/F)

READY IN: 40mins
Recipe by HokiesMom

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.

Top Review by AZPARZYCH

These were very good! Moist and light and I love the topping! Made for a bake sale at DS school but had to "test" a couple to make sure they were good. Will be making again! Made for Everyday Holiday-Halloween Tag.

Ingredients Nutrition

Directions

  1. MUFFINS: In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
  2. In another bowl, combine the eggs, pumpkin, oil and vanilla.
  3. Stir the wet ingredients into the dry ingredients just until moistened.
  4. Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
  5. CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
  6. Sprinkle crumble topping over each muffin batter.
  7. Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
  8. 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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