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Created by:
Kristy Still
Gluten-Free Pumpkin Crumble Muffins
Course
Breakfast
Cuisine
American
Servings
12
Muffins
Make these easy fall flavor muffins that can be made gluten-free too with Pumpkin Crumble Muffins!
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
Muffin Ingredients:
1 1/2
Cups
All-Purpose Flour or Gluten Free All Purpose Flour
3/4
Cup
Granulated Sugar
1/2
tsp
Salt
2
tsp
Baking Powder
1
tsp
Vanilla Extract
1/3
Cup
Vegetable Oil
1
Egg
1/3
Cup
Milk
1
tsp
Pumpkin Pie Spice
1
Cup
Pumpkin Puree
Cupcake Liners/Wrappers
Crumb Topping:
1/2
Cup
Granulated Sugar
1/3
Cup
All-Purpose Flour or Gluten Free All Purpose Flour
1/4
Cup
Unsalted Butter
Cubed
1 1/2
Tsp
Ground Cinnamon
Instructions
Preheat the oven to 400°F.
In a large mixing bowl or stand mixer, add in flour, sugar, salt, and baking powder.
Continue mixing in the vanilla, oil, egg, milk, pumpkin spice, and pumpkin puree until the batter is formed.
Once done, fill cupcake liners that have been sprayed with non stick cooking spray, up to the top.
Combine all of the crumb ingredients in a bowl and mix them together with a fork.
Sprinkle the crumb ingredients evenly over each muffin.
Bake 25-30 minutes or until the crumb topping has browned.
Serve.
Notes
These can be made with gluten-free all-purpose flour that is a 1:1 ratio or if that is not needed use regular all-purpose flour.
Nutrition
Serving:
1
Muffin
|
Calories:
244
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
177
mg
|
Potassium:
62
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
3328
IU
|
Vitamin C:
1
mg
|
Calcium:
72
mg
|
Iron:
1
mg
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