GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Claude Niyonzima
[email protected]These muffins were a great way to start my day. They were filling and satisfying.
Malaika Ikram
[email protected]I loved the crumble topping on these muffins! It added a nice crunch and sweetness.
William Althouse
[email protected]These muffins were a bit too dense for my taste, but they still had a good flavor.
Md Ys
[email protected]I would definitely make these muffins again. They were a great way to use up some leftover pumpkin puree.
Alejandro Hincapie mjbn asv dheha
[email protected]Overall, these muffins were a good gluten-free option. They were easy to make and had a nice flavor.
Payel Lama
[email protected]I found that these muffins were a bit too sweet for my liking. I think I would reduce the amount of sugar next time.
Stan Johnson
[email protected]These muffins were a bit dry for my taste, but the crumble topping was delicious.
Niță Andrei
[email protected]I was a bit skeptical about making gluten-free muffins, but these turned out great! They were light and fluffy, and the pumpkin flavor was perfect.
Obena Gao Pauline
[email protected]These muffins were easy to make and turned out perfectly. I love the crumble topping!
Asubiojo Oladipupo
[email protected]I made these muffins for a gluten-free friend and they loved them! They said they were the best gluten-free muffins they had ever had.
Filiga Asiata
[email protected]These muffins were a hit! They were moist and fluffy, with a delicious pumpkin flavor. The crumble topping added a nice crunch and sweetness. I will definitely be making these again.