Isaiah S Pumpkin Muffins With Crumble Topping Recipe

Ingredients

1-3/4 cups gluten-free all-purpose baking flour1 cup sugar2 teaspoons baking powder2 teaspoons pumpkin pie spice3/4 teaspoon salt2 eggs1 cup canned pumpkin1/2 cup canola oil3 teaspoons vanilla extractTOPPING:1/4 cup gluten-free all-purpose baking flour1/4 cup sugar1/4 cup packed brown sugar1/2 teaspoon pumpkin pie spice1/4 cup shorteningConfectioners’ sugar, optional

Preparation

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.