Pumpkin Muffins with Crumble Topping G F
Indulge in the cozy flavors of fall with these tender and delicious Gluten-Free Pumpkin Muffins with Crumble Topping! Made with rich pumpkin puree, warm spices like cinnamon and nutmeg, and gluten-free all-purpose flour, these muffins are the perfect balance of moist and fluffy. Topped with a buttery, golden brown crumble featuring gluten-free oats, they offer a delightful crunch that complements the spiced pumpkin base. Quick and easy to prepare in just 15 minutes with a bake time of 20 minutes, these naturally gluten-free treats are ideal for breakfast, snack time, or dessert. Whether served warm from the oven or enjoyed on the go, these muffins are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (dairy or non-dairy)
- 0.5 cup Gluten-free oats
- 0.25 cup Gluten-free all-purpose flour (for crumble)
- 0.25 cup Brown sugar (for crumble)
- 3 tablespoons Butter (cold, cubed, for crumble)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, vanilla extract, and milk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the crumble topping, combine gluten-free oats, 1/4 cup gluten-free all-purpose flour, 1/4 cup brown sugar, and cold, cubed butter in a small bowl.
Use a pastry cutter or your fingers to work the mixture until it forms coarse crumbs.
Sprinkle the crumble topping evenly over the muffin batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
