Gluten-Free Pumpkin Muffins With Crumble Topping

By Tara Parker-Pope

Updated February 8, 2016

Media 1 of 1
Total Time
45 minutes
Rating
4(327)
Comments
Read comments

Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or ¼ cup chopped walnuts into the batter for added texture and crunch.

Featured in: Well’s Vegetarian Thanksgiving 2010

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:12 muffins

TOPPING

  • ¼ cup store-bought gluten-free flour blend

  • ¼ cup packed light brown sugar

  • ¼ cup granulated sugar

  • ½ teaspoon pumpkin pie spice

  • 4 tablespoons all-vegetable shortening

  • Confectioners’ sugar, for sprinkling

MUFFINS

  • 1 ¾ cups store-bought gluten-free flour blend

  • 2 teaspoons baking powder

  • 2 teaspoons pumpkin pie spice

  • ¾ teaspoon salt

  • 2 large eggs, at room temperature

  • 1 cup canned pure pumpkin puree

  • 1 cup granulated sugar

  • ½ cup vegetable oil

  • 1 tablespoon pure vanilla extract

Ingredient Substitution Guide
Nutritional analysis per serving

47 grams carbs; 33 milligrams cholesterol; 333 calories; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 1 gram trans fat; 3 grams fiber; 229 milligrams sodium; 4 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

  2. Step 2

    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.

  3. Step 3

    To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.

  4. Step 4

    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.

  5. Step 5

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
327 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

LEC

Hi Laurie I,
Just wanted to respectfully let you know that "the whole 'gluten' thing" you refer to is NOT a "farce" for people with celiac disease and other problems with gluten. For us, "regular" flour functions as a poison to our systems/makes us ill. To learn more, see the Celiac Disease Foundation's site: www.celiac.org. As a former professional baker now diagnosed with celiac disease, I'm grateful that GF flours enable me to bake again.

Randi

This recipe should specify that the gluten free flour blend should contain Xanthan gum. Not every store- bought blend contains it.

Maggie

For those of us who don't keep pumpkin pie spice on hand, I did the math: 1/4 tsp each: cloves, allspice, nutmeg, and ginger plus 1 1/2 tsp cinnamon adds up to the 2 1/2 tsp of pumpkin pie spice in the recipe.

FreshwaterSusan

The body of the muffin was the best that I have encountered in my 16 years of GF baking (when a coeliac in-law was added to our family). BUT the topping was horrible and greasy. Unless one has a lactose intolerance as well, why use shortening rather than butter in the topping? As suggested I added dried cranberries to the batter (I would add more than a handful next time) but next time I would also add cinnamon and some chopped walnuts to the topping, for crunch, and substitute butter.

debinpdx

I’m not GF but I have been cooking for almost two months using the Fodmap method for my husband and GF is the last step for us before we introduce our typical diet slowly back in to what works for him. So, this recipe is easy and I couldn’t wait for him to try one so I did. It was still warm and it was delicious. The only difference I noticed with this GF recipe is that it seems more chewy and less cakey as it is when I’m using regular non GF flour. Maybe this is normal? I have a whole bag of Bobs GF flour so we’ll see as I bake more things. Also, I used olive oil for all the fat in this recipe only because that’s what I use for almost everything. Could have been the cause for the more chewy texture? Don’t know for sure.

Patricia

To increase the protein and fiber content per muffin - instead of using a store-bought GF flour, I used the following: 2/3 Cup chick pea flour + 1/3 Cup buckwheat flour + 3/4 Cup oat flour + 1/2 teaspoon of psyllium husk powder. They came out excellent! I also made a banana muffin version by substituting mashed bananas for the pumpkin puree and substituting 1 tsp of cinnamon + 1/2 tsp nutmeg in place of the pumpkin pie spice. The banana muffin version was also excellent.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.