Best 2 Pumpkin Muffins With Crumble Topping Gf Recipes

Indulge in the delectable symphony of flavors with our collection of pumpkin muffins, each featuring a unique twist to tantalize your taste buds. From the classic pumpkin muffin adorned with a streusel topping, to the indulgent chocolate chip pumpkin muffin bursting with gooey chocolate chips, each recipe promises a moment of pure bliss. For those seeking a gluten-free option, our gluten-free pumpkin muffins with a crumble topping offer a delightful alternative that doesn't compromise on taste. And for those who prefer a vegan treat, our vegan pumpkin muffins with a pecan streusel topping provide a guilt-free indulgence. No matter your dietary preferences, our pumpkin muffins guarantee an explosion of autumnal flavors that will warm your heart and satisfy your cravings.

Let's cook with our 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:

Selecting the Right Pumpkin: Opt for sugar pumpkins or pie pumpkins for the best flavor and texture in your muffins.
Measuring Flour Accurately: Use the spoon and level method to measure the gluten-free flour to ensure precise measurements.
Achieving a Moist Crumble Topping: To create a moist and delectable crumble topping, mix the topping ingredients with your fingertips until they resemble coarse crumbs.
Muffin Pan Preparation: Grease or line a muffin pan with paper liners to prevent the muffins from sticking.
Proper Mixing: Avoid overmixing the batter, as this can result in tough muffins. Mix just until the ingredients are combined.
Perfect Oven Temperature: Preheat your oven to the specified temperature before baking the muffins to ensure even cooking.
Muffin Baking Time: Keep an eye on the muffins during baking. Insert a toothpick or skewer into the center of a muffin; if it comes out clean, the muffins are done.
Cooling Before Serving: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them hold their shape.

Conclusion:

Indulge in the delightful flavors of fall with these irresistible gluten-free pumpkin muffins, topped with a mouthwatering crumble. Made with wholesome ingredients and a hint of seasonal spices, these muffins are a perfect treat for breakfast, brunch, or a cozy afternoon snack. The moist and tender crumb, combined with the sweet and crunchy topping, creates a symphony of flavors that will satisfy your sweet tooth. Whether you're following a gluten-free diet or simply seeking a healthier alternative, these pumpkin muffins are sure to become a beloved recipe in your kitchen. Enjoy the taste of autumn with every bite!