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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
This recipe is:
Healthy
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional 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.
Originally published as Isaiah's Pumpkin Muffins with Crumble Topping in Healthy Cooking October/November 2010, p11
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Reviewed on Dec. 08, 2012 by kollhosser
Don't you require xantham gum with the g.f. flour?
Reviewed on May. 15, 2012 by LinNEcook
My kids are not to excited about eating gluten free for their sister. They all love this recipe I use cinnamon instead of pumpkin pie spice For those who want to make it Gluten free and need a recipe for gluten free flour mix 1 cup of white rice flour, 1 cup of brown rice flour, 1/4 cup potato starch flour, 1/3 cup tapioca starch make a small batch of gf flour mix and works great for the flour in this recipe
Reviewed on May. 06, 2012 by mom:)
This was the first recipe I tried in her cookbook and we loved them. My husband who is not gf even commented on how great they smelled.
Reviewed on Sep. 27, 2011 by catlover285
These are the best pumpkin muffins I have ever made or had! I'm still craving them from last fall. I used regular ingredients as i am not gluten intolerant.
Reviewed on Jul. 25, 2011 by allaboutcookies86
I made this recipe with whole wheat flour I could not find the gluten free flour. I also added two tablespoons of flaxseed and wheat germ to the recipe. It turned out GREAT! Will definitely be making again!!! Delicious!
Reviewed on Mar. 08, 2011 by ChrissyAnne
OMG I made them every week since the magazine arrived....friends, family, holidays, co-workers....you name it. Yummmmmm! These are to die for and the best part is they are guilt free. Thanks for the recipe!!! :)
Reviewed on Dec. 04, 2010 by nepatriotsfan@hotmail.com
I made these and they were excellent. I used splenda sugar instead of regular sugar. for just being recently diagnosed gluten free person this was a great recipe to have.
Reviewed on Nov. 14, 2010 by Karen K Loos
I made jumbo muffins and they turned out delicious. I would deffinately make again.
Reviewed on Nov. 07, 2010 by PEARL55
I MADE THIS RECIPE THREE TIMES IN ONE WEEK, THE WHOLE FAMILY LOVES THEM!
Reviewed on Oct. 26, 2010 by JoanieC.
These were very good, I made them out of regular flour and added pecans to crumble topping. To the muffin recipe I added a 1/4 cup of maple sugar and cut the sugar back to 3/4cup. I know that I will make these often. Thanks
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