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.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• MUFFINS

• 1 3⁄4 cups  gluten-free all purpose baking flour
• 1  cup granulated sugar
• 2  teaspoons baking powder
• 2  teaspoons pumpkin pie spice
• 3⁄4 teaspoon salt
• 2  eggs
• 1  cup canned pumpkin (not pumpkin pie mix)
• 1⁄2 cup canola oil
• 3  teaspoons vanilla

• CRUMBLE TOPPING

• 1⁄4 cup  gluten-free all purpose baking flour
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar, packed
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 cup shortening

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.