- 3/4 c brown sugar
- 3/4 c white sugar
- 1/2 c butter (softened, can replace with vegan butter or melted coconut oil)
- 2 eggs (or 1/2 c applesauce)
- 1 c pumkin puree* (or canned pumpkin)
- 1/3 c water
- 1 3/4 c gluten free flour (or regular flour)
- 1/2 t xanthan gum (omit if using regular flour)
- 1 t baking soda
- 1 t salt
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground ginger
- 1/4 t ground allspice**
- 1/4 t ground cloves*
Pumpkin puree*: To make pumpkin puree, cut a pie pumpkin in half, scoop out the seeds and stringy stuff, cover the flesh side of each half with foil and bake foil side up for 1 hour at 350°. Then scoop the soft flesh out and run through blender or food processor until smooth.
Allspice** & Cloves**: You can omit these and even the ginger if you don’t have them on hand. If you add them in though your muffins will taste like pumpkin pie!
- 1/3 c packed brown sugar
- 2 T gf flour mix (or regular flour)
- 1t cinnamon
- 1 T cold butter (cold vegan butter or solid coconut oil)
- Muffin tin
- Paper muffin liners
- Hand mixer
Step 1: Pre-Heat & Prep
Pre-heat oven to 375° and grease 12 muffin cups or place paper liners in them.
Step 2: Cream
Put softened butter and both sugars together and mix until well combined using a hand mixer (this is often called creaming).
Step 3: Mix in Wet Ingretients
Using a the mixer again add all of the wet ingredients, eggs, pumpkin and water and mix well.
Step 4: Mix Dry Ingredients
In a separate bowl combine all dry ingredients and mix with a spoon or wisk.
Step 5: Combine All Ingredients
Mix all ingredients together in one bowl using hand mixer.
Step 6: Fill Muffin Cups
Fill muffin cups 3/4 full with batter.
Step 7: Make Crumb Topping
Combine brown sugar, flour and cinnamon until well mixed. Chop up butter into small pieces and cut in. It is often easiest to use your fingers to gently break up the butter and press it into the dry mix to create a crumbly consistency.
Step 8: Sprinkle & Bake
Sprinkle crumb topping onto muffins. Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool, Enjoy & Store
Cool in muffin tin for 5 minutes then move to cooling rack. Enjoy whenever you like but be sure they are completely cool before storing (around an hour). Store in an airtight container.
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