Celebrate the autumn season with these delightful pumpkin crumble muffins. They feature a moist spiced pumpkin base, a crunchy crumble topping, and are drizzled with a sweet cinnamon glaze.
Ingredients:
For the Muffins:
2 large eggs
1 cup coconut sugar
1/2 cup coconut oil, melted
1 1/4 cups pumpkin puree
2 tsp vanilla extract
1/4 cup orange juice
1 3/4 cups gluten-free all-purpose flour
1 tbsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
For the Crumb Topping:
3 tbsp coconut oil, melted
1/3 cup sugar
1/2 tsp cinnamon
1/2 cup all-purpose flour
1/4 tsp vanilla extract
For the Cinnamon Glaze:
1/2 cup powdered sugar
1/2 tsp ground cinnamon
1 tbsp almond milk
Instructions:
For the Muffins:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix together the pumpkin puree, eggs, coconut sugar, melted coconut oil, vanilla extract, and orange juice.
Sift together the flour, pumpkin pie spice, cinnamon, baking soda, and baking powder, then gradually add to the wet ingredients, stirring until just combined.
Spoon the batter into the muffin tins, filling each cup about 3/4 full.
For the Crumb Topping:
In a separate bowl, combine the melted coconut oil, sugar, cinnamon, flour, and vanilla extract until crumbly.
Spoon the crumb mixture over the top of each muffin batter.
Baking:
Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan.
For the Cinnamon Glaze:
While the muffins are cooling, whisk together the powdered sugar, ground cinnamon, and almond milk until smooth.
Drizzle the glaze over the cooled muffins.
Enjoy these pumpkin crumble muffins as a festive treat. The spiced pumpkin flavor, complemented by the sweet crumb topping and cinnamon glaze, makes these muffins a perfect fall delight. Store them in an airtight container to keep them fresh. 🍂🎃
