Ingredients

The following ingredients have 12 Servings
  • 1/4 cup store-bought gluten-free flour blend
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 4 tablespoons all-vegetable shortening
  • Confectioners’ sugar, for sprinkling
  • 1 3/4 cups store-bought gluten-free flour blend
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup canned pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
  • Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
  • To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
  • In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
  • Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.