Pumpkin Muffins gluten free 5 🌟

Ingredients

Crumb topping:

• 3tbs  granulated sugar
• 1/3 cup brown sugar, packed
• 3/4 teaspoon ground cinnamon
• Pinch of salt
• 3/4 cup all purpose flour gluten free 
• 6 tablespoons unsalted butter, melted

Muffins:

• 1-3/4 cups all purpose flour* gluten free
• 1-1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1-1/4 cups canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup apple juice or milk

Cinnamon icing:

• 1/2 cup powdered sugar
• dash of ground cinnamon
• 2+ teaspoons milk

Instructions

For the crumb topping:

• In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined (I use a fork). Set aside.

For the muffins:

• Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
• In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
• Divide the batter between 12 muffin cups (I use an ice cream scoop). 
• Crumble the topping over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.

For the icing:

• Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.