Gluten-Free Pumpkin Muffins with Crumble

A lot of my recipes don’t get the green light around here but, according to Eloise, these gluten-free pumpkin muffins are good enough to share with “the whole wide world.” Even Benjamin, my child with the sophisticated, discerning palate, called them “delicious”, which surprised me. He typically balks at anything made with gluten-free flour, having decided at the ripe old age of 5 that it’s inferior to the lighter, doughier texture of wheat flour. (I don’t disagree with him), BUT I did find these muffins to be surprisingly light and moist, thanks in large part to the pumpkin puree added to the muffin mix and the large dollop of butter I placed in the center of each muffin right after removing them from the oven (see step 7). If you try them, I’d love to hear what you think! Makes 12 muffins.

Ingredients

Muffins

2 cups gluten-free flour, 1-to-1

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 cup coconut sugar

3/4 cup pumpkin puree (homemade or canned)

1 egg, whisked

1/3 cup coconut oil, melted

1/3 cup maple syrup

1/2 cup almond milk

1 tsp vanilla extract

Crumble

3 tablespoons coconut sugar

3 tablespoons gluten-free flour, 1-to-1

3 tablespoons gluten-free old-fashioned oats

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp pumpkin pie spiece

2 tbsp butter, melted (dairy or vegan)

Directions

1. Heat oven to 325 degrees F. Line a muffin tin with paper liners.

2. In a medium size mixing bowl, whisk the flour with the baking soda, salt, cinnamon, and pumpkin pie spice. In another medium bowl, whisk the coconut sugar, pumpkin puree, egg, coconut oil, maple syrup, and milk.

3. Add the dry ingredients to the wet ingredients and mix together until smooth and evenly moist.

4. To make the crumble: In a small bowl, whisk together the coconut sugar, flour, oats, salt, cinnamon and pumpkin pie spice. Pour in the melted butter and incorporate it into the dry ingredients until clumps form.

5. Pour the batter into the lined muffin cups and sprinkle the crumble on top.

6. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

7. Transfer the muffins to a rack to cool. When serving, slice through the middle of each muffin and insert a dollop of butter, if desired.

8. Eat immediately or store in an airtight container in the freezer for up to one month.