Gluten Free Pumpkin Muffins With Crumble Topping Food

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

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 (GLUTEN FREE)

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.

ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING

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.

APPLE CINNAMON MUFFINS WITH CRUMBLE TOPPING (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F.
• Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
• Mix well.
• Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
• Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
• Line muffin tins and oil a little bit to prevent any sticking.
• Generously fill muffin cups with mixture.
• Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
• Mix and sprinkle onto each muffin.
• Bake for about 26 minutes until done.
• Cool and enjoy for breakfast or a snack anytime!

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)

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.