Pumpkin Muffins With Crumble Topping Gf Food

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

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 CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

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.

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.

PUMPKIN BREAD WITH CRUMBLE NUT TOPPING - GLUTEN FREE

Steps:

• Preheat oven to 350 degrees.
• Grease a large loaf pan.
• Beat together butter, sugar, egg and pumpkin.
• Add remaining bread ingredients.
• Pour into prepared loaf pan.
• Combine topping ingredients.
• Sprinkle over bread.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

1-BOWL VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
• Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
• Add banana and mash, leaving just a bit of texture.
• Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
• Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
• Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
• Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
• Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
• Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It's better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
• Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
• Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

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.

EASY PUMPKIN MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 425 degrees and line a cupcake pan with cupcake liners
• Using a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined.
• In a standing mixer, mix together the oil, sugar, brown sugar, pumpkin puree, eggs and milk together until combined
• Gradually mix in the dry ingredients in with the wet ingredients until combined
• Scoop batter into the cupcake liners, about 3/4 way full
• In a small mixing bowl, whisk the flour, sugar, brown sugar, and pumpkin pie spice until combined
• Mix in the melted butter with a fork until crumbly
• Spoon some crumb topping onto the muffin batter
• Place into the oven and bake for 5 minutes
• Once the timer goes off, decrease the oven temperature to 350 and continue to bake for 16 minutes
• Allow to cool completely on the counter before enjoying!

PUMPKIN MUFFINS FROM SCRATCH

Steps:

• Preheat the oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
• Combine all dry ingredients; sift, and set aside.
• Mix the eggs, sugar, and salt until well incorporated.
• Add the oil, pumpkin puree, and sour cream. Stir until incorporated.
• Mix the dry ingredients with the liquid ingredients, and stir until everything is thoroughly combined.
• Make the cinnamon crumble by combining the flour, sugar, and cinnamon. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Do not overwork.
• Fill each cupcake liner about ¾ of the way. Sprinkle with the cinnamon crumble topping.
• Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
• Take the muffins out of the oven and let cool for ten minutes. Then, carefully remove from pan and transfer the muffins to a wire cooling rack. Cool completely.
• Serve.

PUMPKIN CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.