I wish I could tell you that I was sorry to be sharing my third pumpkin recipe in a month but the truth is, I have no plans to quit. Every time I think I’m over it I see one more pumpkin-y thing to add to my list, the latest being this pumpkin bread. I was sold by the photos but when I saw it was gluten free? Winner!
This bread is so moist and lightly spiced and it’s incredibly quick to throw together. I made mine into muffins for portability and I added a crumble topping for fun but I do think these would be great without it too.
A perfect weekend baking project!
Pumpkin Crumble Muffins (Gluten & Dairy Free!)
Makes 12 muffins
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 cup gluten-free all-purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- ¼ cup gluten-free all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup gluten-free rolled oats
- 1 tsp. cinnamon
- 3 tbsp. vegetable oil
- Pinch salt
Preheat oven to 375 degrees. Line standard muffin tin with 12 liners.
Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
Mix the dry ingredients and add to the wet ingredients. Mix just until combined.
Stir together the crumble ingredients and set aside. Pour batter in the prepared muffin tin and sprinkle topping evenly on top of the muffins.
Bake for 18-20 minutes. Let cool and store in an airtight container.
I used this gluten-free all-purpose flour blend.
Originally I had doubled the crumble topping but found it was way too much and most of it didn’t stay on the muffins.