Isaiah's Pumpkin Muffins with Crumble Topping Recipe

5 16 17
Isaiah's Pumpkin Muffins with Crumble Topping Recipe
Isaiah's Pumpkin Muffins with Crumble Topping Recipe photo by Taste of Home
Publisher Photo

Isaiah's Pumpkin Muffins with Crumble Topping Recipe

Read Reviews
5 16 17
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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. Yield: 1 dozen.
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.
Originally published as Isaiah's Pumpkin Muffins with Crumble Topping in Healthy Cooking October/November 2010, p11

Nutritional Facts

1 each: 306 calories, 15g fat (2g saturated fat), 35mg cholesterol, 229mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 1 dozen.
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.
Originally published as Isaiah's Pumpkin Muffins with Crumble Topping in Healthy Cooking October/November 2010, p11

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Reviews forIsaiah's Pumpkin Muffins with Crumble Topping

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tudy3 User ID: 6436642 263514
Reviewed Mar. 15, 2017

"My husband's diet has to be totally gluten free. I have been cooking GF for 8 years, trying different cakes, desserts,rolls, etc. This is the very BEST GF recipe that I have made and he totally agreed. This is probably the first time that the texture was NOT the usual gf "gritty sand" texture. We could not even tell they were GF and the taste was fabulous!! Tasted like a rich piece of carrot cake!! Yummy!!"

MY REVIEW
cathy.dean User ID: 1467714 131586
Reviewed Oct. 19, 2014

"I made these last night and they were amazing! I made as directed except I used regular flour because I did not have any gluten-free and I cut in butter on the topping since I did not have shortening. I was making them for a church luncheon today and after tasting one I could not keep my husband away from them! Big Yummy!!!!"

MY REVIEW
KarisAnn User ID: 6548036 124122
Reviewed Dec. 20, 2013

"Good but not great. The texture was perfect, loved the way these baked up, but the flavor was lacking. Needs a bit more of something, they were too bland for me."

MY REVIEW
kollhosser User ID: 5347535 190482
Reviewed Dec. 8, 2012

"Don't you require xantham gum with the g.f. flour?"

MY REVIEW
LinNEcook User ID: 5753010 124121
Reviewed May. 15, 2012

"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"

MY REVIEW
mom:) User ID: 4376921 149242
Reviewed May. 6, 2012

"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."

MY REVIEW
catlover285 User ID: 2577595 149241
Reviewed Sep. 27, 2011

"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."

MY REVIEW
allaboutcookies86 User ID: 4740624 212210
Reviewed Jul. 25, 2011

"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!"

MY REVIEW
ChrissyAnne User ID: 1705134 191660
Reviewed Mar. 8, 2011

"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!!! :)"

MY REVIEW
[email protected] User ID: 7344 109297
Reviewed Dec. 4, 2010

"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."

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