Maple Pumpkin Crumble Muffins - Better Batter Gluten Free Flour

Maple Pumpkin Crumble Muffins

Fall time is right around the corner these are amazing for breakfast or an afternoon snack  this recipe can be made allergy friendly Original recipe came from : https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/ INGREDIENTS 1 ¾ cups Better […]

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12large muffins Servings
10 minutes Minutes Prep
45 to 50 minutes Minutes Cook

Fall time is right around the corner these are amazing for breakfast or an afternoon snack  this recipe can be made allergy friendly

Original recipe came from : https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/

INGREDIENTS

1 ¾ cups Better Batter Gluten Free Flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 ½ cups pumpkin puree
2 large eggs, at room temperature or ½ cup applesauce or  chia egg substitute
¼ cup dairy free milk, at room temperature
Crumb Topping
¾ cup Better Batter Gluten Free Flour
¼ cup (50g) granulated sugar
¼ cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons (86g) dairy free margarine or butter substitute, melted
Maple Icing
1 ½ cups better batter corn free powdered sugar
4 Tablespoons (30ml) pure maple syrup

Directions

Preheat oven to 425° F.
Spray two large muffin pans with nonstick spray or line with cupcake liners.
Mix up the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs or eggs substitute and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them almost full.
Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted dairy free substitute until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
Bake for 5 minutes at 425° F. then, keeping the muffins in the oven, reduce the oven temperature to 350°F
Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take.
Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.
Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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