Pumpkin Crumb Muffins

I guess I am still in a fall mood because I am still craving pumpkin. Every since surgery I haven't had many snacks to eat. I spend my time making cookies, cake, muffins and breads. I found this recipe on sallysbakingaddiction and decided to make it gluten and dairy free...and I have to say it turned out pretty delicious. I ate one right away and my husband had three after he got home. I hope you enjoy! They are semi healthy but are basically covered in sugar...but hey you got eat something sweet sometime.

Pumpkin Crumb Muffins with Maple Glaze

Yield: 15 muffins   Bake time: 30 minutes

Ingredients:

·         1/2 cup (120ml) coconut or vegetable oil

·         1/2 cup (100g) granulated sugar

·         1/2 cup (100g) packed light or dark brown sugar

·         1 and 1/2 cups pumpkin puree

·         2 large eggs, at room temperature

·         1/4 cup (60ml) non-dairy milk, at room temperature²

·         1 and 3/4 cups (220g) all-purpose gluten free flour

·         1 teaspoon baking soda

·         2 teaspoons ground cinnamon

·         1 teaspoon pumpkin pie spice¹

·         1/2 teaspoon salt

·          

Crumb Topping

3/4 cup (94g) all-purpose gluten free flour

·         1/4 cup (50g) granulated sugar

·         1/4 cup (50g) packed light or dark brown sugar

·         1 teaspoon pumpkin pie spice¹

·         6 Tablespoons (86g) unsalted vegan butter or margarine, softened

Get Ingredients

Maple Icing (optional)

·         1 and 1/2 cups (180g) confectioners' sugar

·         2 Tablespoons (30ml) pure maple syrup

·         2 Tablespoons (30ml) non-dairy milk²

Directions:

1.      Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

2.      Make the muffins: In a large bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Add in the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix everything together gently just until combined and no flour pockets remain.

3.      Spoon the batter into liners, filling them almost full.

4.      Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter with a pastry blender or two knives until crumbs form. Do not over mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug.

5.  Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature              to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center        comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or              take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.

6.      Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.