There’s a pumpkin shortage, or so I hear. I have several cans in the pantry so I thought I’d try making my first gluten free muffin and use some pumpkin!
These are gluten free but can easily be made with all-purpose flour…
The crumbly topping is so delicious I could eat it on it’s own! I made big muffins and tiny ones…the big ones weren’t very pretty but they had room for more topping and were delicious! The itty-bitty muffins were yummy and cute!
(I’m a novice at cooking gluten free, but I’m thinking if you make these with regular flour they’ll be prettier. Sometimes I’ve found that baking gluten free changes texture and appearance!)
Pumpkin Spice Muffins with Crumble Topping
~Gluten Free Version~
*1 cup Pamela’s Pancake & Baking Mix
*1/2 cup sugar
*2 1/2 teaspoons Pumpkin Pie Spice
*1 teaspoon Cinnamon
*4 Tablespoons butter (a little soft) cut into small pieces
*1 cup Pumpkin (I used canned)
*1/2 cup Evaporated Milk
*1 1/2 teaspoon Vanilla Extract
*3/4 cup toasted walnuts
Preheat oven to 400* Spray muffin tins or use liners
Stir together: Pamela’s, sugar, pumpkin pie spice, and cinnamon. Mix in butter. I use my hands mixing until I get crumbles.
In another bowl mix pumpkin, milk, egg and vanilla. Pour pumpkin mixture into the flour mixture.
Fold in the walnuts.
*1/4 cup Pamelas
*1/2 cup oats-gluten free
*1/2 cup brown sugar
*1/2 cup (a little bit soft) butter cut into pieces
*1/2 teaspoon cinnamon (optional)
Mix everything…I use my hands! The mixture should be crumbles. If it’s too dry… add a little more butter. If it’s too moist add more oats.
Put some of the crumble mixture on top of each muffin pressing just a little before baking.
Bake for 12 minutes or until lightly browned and center is done.
Let cool for a few minutes in pan then cool completely on wire rack.
To make a version that isn’t gluten free simply use All Purpose Flour +2 teaspoons Baking Powder in place of the Pamela’s in the muffins.
And for the topping just substitute All Purpose Flour for Pamela’s
~Have a sweet weekend my friends…