Crumble Top Pumpkin Muffins Recipes

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ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING



Isaiah's Pumpkin Muffins with Crumble Topping image

These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. -Silvana Nardone, New York, New York

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

1-3/4 cups gluten-free all-purpose baking flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons vanilla extract
TOPPING:
1/4 cup gluten-free all-purpose baking flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup shortening
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 306 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 229mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN CRUMB CAKE MUFFINS



Pumpkin Crumb Cake Muffins image

These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Breakfast

Time 45m

Yield 8 servings.

Number Of Ingredients 20

1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash salt
1 large egg, room temperature
3/4 cup canned pumpkin
1/2 cup coconut oil, melted
1/4 cup sour cream
TOPPING:
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4-1/2 teaspoons butter or coconut oil, metled
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 342 calories, Fat 19g fat (15g saturated fat), Cholesterol 31mg cholesterol, Sodium 131mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN MUFFINS WITH CRUMBLE TOPPING (G/F)



Pumpkin Muffins With Crumble Topping (G/F) image

I found this recipe in one of my mom's magazines and thought how great it would be to make a GF muffin recipe for my church class. I love the idea of a crumb topping on a pumpkin muffin too. I hope you enjoy. Based on what I've read if you want to use general all purpose flour it should be an equal swap between GF baking flour to all-purpose flour.

Provided by HokiesMom

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 3/4 cups gluten-free all purpose baking flour
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup canola oil
3 teaspoons vanilla
1/4 cup gluten-free all purpose baking flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 teaspoon pumpkin pie spice
1/4 cup shortening

Steps:

  • MUFFINS: In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
  • In another bowl, combine the eggs, pumpkin, oil and vanilla.
  • Stir the wet ingredients into the dry ingredients just until moistened.
  • Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
  • CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice. Cut in the shortening until crumbly.
  • Sprinkle crumble topping over each muffin batter.
  • Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
  • Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.

CRUMBLE TOP PUMPKIN MUFFINS



Crumble Top Pumpkin Muffins image

Make and share this Crumble Top Pumpkin Muffins recipe from Food.com.

Provided by Recipe Junkie

Categories     Quick Breads

Time 24m

Yield 24 serving(s)

Number Of Ingredients 10

4 cups baking mix
2/3 cup wheat germ
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 cup raisins
3 1/4 cups pumpkin (or 30 oz can)
2 eggs
3 tablespoons flour
3 tablespoons sugar
3/4 teaspoon ground cinnamon

Steps:

  • In large bowl, combine baking mix, wheat germ, sugar, cinnamon, and raisins.
  • Set aside.
  • In medium bowl with fork, combine pumpkin and eggs.
  • Add liquid ingredients to dry ingredients.
  • Stir til moist.
  • Spoon batter into 24 greased or paper cups.
  • Sprinkle streusel over batter.
  • Bake at 400 for 14-16 min or til toothpick comes out clean.
  • Cool 5 minutes.
  • Remove from pans.
  • Cool on wire rack.
  • To make streusel, use pastry blender or 2 knives to cut in 2 T margarine until mix is crumbly.
  • Sprinkle over muffins.

Nutrition Facts : Calories 157, Fat 3.9, SaturatedFat 1, Cholesterol 18, Sodium 262.3, Carbohydrate 28.2, Fiber 1.3, Sugar 13.3, Protein 3.3

CRUMBLE TOP PUMPKIN MUFFINS



Crumble Top Pumpkin Muffins image

This is my spin on a delicious muffin recipe I found on Libby's website. My DH accidentally came home with Pumkin Pie Mix instead of canned Pumpkin -- sometimes the best things come out of mistakes!! The vote has been to favor the white chocolate chips and cinnamon chips, so I usually make a batch of each, but the raisins, Craisins, or semi sweet chocolate chips would all be terrific!!!

Provided by Mommy Diva

Categories     Quick Breads

Time 41m

Yield 24 muffins

Number Of Ingredients 11

4 cups baking mix, all-purpose
1 cup cinnamon baking chips (optional) or 1 cup semi-sweet chocolate chips (optional)
2/3 cup quick oats or 2/3 cup old fashioned oats
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 (30 ounce) can pumpkin pie mix, such as Libby's Easy Pumpkin Pie Mix (NOT CANNED PUMPKIN, THEY ARE DIFFERENT)
2 large eggs
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • PREHEAT oven to 400°F.
  • Paper-line or grease 24 muffin cups.
  • COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
  • Combine pumpkin pie mix and eggs in medium bowl; mix well.
  • Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
  • Sprinkle with Streusel Topping.
  • BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
  • Serve warm.
  • FOR STREUSEL TOPPING:.
  • COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl.
  • Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

Nutrition Facts : Calories 177.2, Fat 4.7, SaturatedFat 1.6, Cholesterol 20.6, Sodium 341.7, Carbohydrate 31.5, Fiber 3.7, Sugar 9.5, Protein 3

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