Pumpkin Muffins With Crumble Topping Gf Recipes

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Gluten-Free Pumpkin Muffins With Crumble Topping image

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

Ingredients

1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners' sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

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.

ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Isaiah's Pumpkin Muffins with Crumble Topping image

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

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

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

Steps:

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 in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 306 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 229mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (GLUTEN FREE)

Pumpkin Muffins with Crumble Topping (Gluten Free) image

These gluten free pumpkin muffins have an irresistible oat crumble topping. They are the perfect fall morning breakfast!

Provided by Alex

Categories breakfast

Time 35m

Number Of Ingredients 8

Ingredients

1 box Simple Mills Pumpkin Muffin Mix
1 cup old fashioned rolled oats
1/3 cup almond flour
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
3 tbsp maple syrup
1 tbsp coconut oil, melted

Steps:

Preheat oven to 350 degrees F. Grease or line a muffin pan.
Prepare Simple Mills baking mix according to package instructions.
In a bowl, mix together oats, almond flour, cinnamon, pumpkin pie spice, and salt.
Add maple syrup and coconut oil. Stir to combine into a crumbly texture.
Portion muffin batter evenly into muffin tins, filling 2/3 way full.
Sprinkle equal portions of crumble topping over each muffin.
Bake for 25-30 minutes, until a toothpick comes out clean.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)

Pumpkin Muffins With Crumble Topping (G/F) image

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

Ingredients

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
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

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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