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Isaiah's Pumpkin Muffins with Crumble Topping

These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. —Silvana Nardone, New York, New York

12 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1-3/4 cups gluten-free all-purpose baking flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons vanilla extract
TOPPING:
1/4 cup gluten-free all-purpose baking flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup shortening
Confectioners' sugar, optional

Directions

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.

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Isaiah's Pumpkin Muffins with Crumble Topping (continued)

Directions (continued)

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 near the center
comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Dust with
confectioners' sugar if desired. Yield: 1 dozen.

Nutrition Facts: 1 muffin (calculated without confectioners' sugar) equals 306 calories, 15 g fat (2 g saturated fat), 35 mg cholesterol, 229 mg sodium, 42 g carbohydrate, 3 g fiber, 3 g protein.