Pumpkin Muffins With Crumble Topping (g/f)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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

Recipe

• 1 muffins: in a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
• 2 in another bowl, combine the eggs, pumpkin, oil and vanilla.
• 3 stir the wet ingredients into the dry ingredients just until moistened.
• 4 coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
• 5 crumble topping: combine the flour, sugar, brown sugar and pie spice. cut in the shortening until crumbly.
• 6 sprinkle crumble topping over each muffin batter.
• 7 bake at 350f for 25-30 minutes or until a toothpick test passes clean.
• 8 cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.