Best 2 Isaiahs Pumpkin Muffins With Crumble Topping Recipes

Calling all pumpkin spice lovers! These delectable pumpkin muffins with a mouthwatering crumble topping are the perfect fall treat. Made with wholesome ingredients like pumpkin puree, warm spices, and a hint of maple syrup, these muffins are moist, flavorful, and sure to satisfy your sweet tooth. Topped with a buttery crumble that adds a delightful crunch and extra layer of flavor, these muffins are best enjoyed warm from the oven with a cup of your favorite coffee or tea. This recipe also includes a gluten-free and vegan variation, ensuring everyone can indulge in this autumnal delight. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible pumpkin muffins with crumble topping.

The article provides two variations of the recipe:

1. **Classic Pumpkin Muffins with Crumble Topping:** This recipe uses traditional ingredients like all-purpose flour, butter, and eggs, resulting in a classic muffin texture and flavor.

2. **Gluten-Free and Vegan Pumpkin Muffins with Crumble Topping:** This variation caters to those with dietary restrictions or preferences. It uses gluten-free flour, plant-based butter, and flax eggs, ensuring a delicious and inclusive treat that everyone can enjoy.

Both recipes include step-by-step instructions, helpful tips, and a printable recipe card for your convenience.

Here are our top 2 tried and tested 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.

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.

Tips:

Muffin Batter: Make sure to mix the wet and dry ingredients separately before combining them. Overmixing can result in tough muffins.
Pumpkin Puree: Use fresh or canned pumpkin puree for the best flavor and texture. If using canned puree, make sure to drain off any excess liquid before measuring.
Crumble Topping: The crumble topping adds a delicious crunch to the muffins. Be sure to use cold butter and flour for the best results.
Baking Time: Keep an eye on the muffins as they bake. They are done when a toothpick inserted into the center comes out clean.
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.

Conclusion:

These pumpkin muffins with crumble topping are a delicious and easy-to-make fall treat. They are perfect for breakfast, lunch, or a snack. With their moist texture, pumpkin flavor, and crunchy topping, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and seasonal treat, give these pumpkin muffins a try!