Pumpkin Muffins with Crumble Topping


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 Eggland’s Best Eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons vanilla extract

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

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