⅓cupbutter, meltedFor dairy-free use Smart Balance butter
1 ½cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
½teaspoongluten-free baking powder
¼cupbrown sugar, packed
½teaspoon pumpkin pie spice
⅓cupgluten-free all-purpose flourI like Pillsbury gluten-free
Vanilla Maple Glaze
1teaspoonpure vanilla extract
2tablespoonspure maple syrup
1 ½teaspoonsmilkFor dairy-free use almond, cashew or coconut milk.
Pre-heat your oven to 350°F and line or spray your muffin tins.
Add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.
Add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.
Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour into the pumpkin mixture. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop..
Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly
Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
Bake the muffins for 25 minutes at 350°F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different.
Vanilla Maple Glaze
In a small bowl add all the glaze ingredients and stir until it becomes smooth. Drizzle the glaze over the tops of the muffins.
Enjoy! Store in an air-tight container in the refrigerator.
Tips For The Perfect Muffin:
Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
I also like to use a cooling rack to help the muffins cool faster. Do not leave your muffins to cool in the pan.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option use Smart Balance butter and unsweetened almond milk.
Store leftovers in an air-tight container and keep in the refrigerator.