Isaiahs Pumpkin Muffins With Crumble Topping Recipe

Name: Isaiahs Pumpkin Muffins With Crumble Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup store-bought gluten-free flour blend; 1/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon pumpkin pie spice; 4 tablespoons all-vegetable shortening; Confectioners sugar, for sprinkling; 1 3/4 cups store-bought gluten-free flour blend; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 3/4 teaspoon salt; 2 large eggs, at room temperature; 1 cup canned pure pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 tablespoon pure vanilla extract

Servings: persons

1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

1
Preheat oven to 350 degrees Fahrenheit.
2
Line a 12-cup muffin pan with paper liners.
3
Prepare the crumble topping.
4
Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl.
5
Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
6
To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
7
In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth.
8
Add to the flour mixture; stir until just combined.
9
Fill each muffin cup almost full; top each with crumble topping.
10
Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
11
Let cool in the pan, set on a wire rack.
12
Using a sieve, sprinkle with confectioners sugar.

862

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup store-bought gluten-free flour blend, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon pumpkin pie spice, and more.

Yes, Isaiahs Pumpkin Muffins With Crumble Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Isaiahs Pumpkin Muffins With Crumble Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions