Gluten-Free Pumpkin Crumb Muffins

Step 1

Pre-heat your oven to 350°F and line or spray your muffin tins.

Step 2

Add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.

Step 3

Add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.

Step 4

Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour into the pumpkin mixture. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Step 5

Pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick.

Step 6

Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop..

Step 7

Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly

Step 8

Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.

Step 9

Bake the muffins for 25 minutes at 350°F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different.

Step 10

In a small bowl add all the glaze ingredients and stir until it becomes smooth. Drizzle the glaze over the tops of the muffins.

Step 11

Enjoy! Store in an air-tight container in the refrigerator.