Pumpkin Muffins

Alex and I love having Pumpkin Bread for breakfast, but of course...it's not "Alex -friendly".  So, you can imagine how excited we were to make Gluten-Free Pumpkin muffins. 

I decided to make a batch a couple of days ago so we could have enough for breakfast this week. 

I was so excited that I missed read an ingredient and instead of using 1 cup of Pumpkin puree, I used the whole can....Well, that batch was thrown out and my sweet Alex went to the store to get me another can. 


Ingredients for the Topping:
1/4 cup of Silvana's All-Purpose Flour

1/4 cup Sugar

1/4 cup Brown Sugar

1/2 tsn Pumpkin Pie Spice

 4 Tbsn All-Vegetable Shortening

(Mix all those ingredients together in a small bowl).

Ingredients for the Muffins:
1-3/4 cup of Flour

2 tsn Baking Powder
2 tsn Pumpkin Pie Spice
3/4 tsn Salt

(Mix those ingredients together).

2 Eggs

1 cup of Canned Pure Pumpkin Puree

1 cup Sugar

1/2 cup Vegetable Oil
1 Tbsn Vanilla Extract

Mix the 5 ingredients listed above together, then mix in the flour mixture.  Pour the batter into muffin cups and top with the crumbles.  Bake at 350 degrees for 25 minutes.

Following the receipe correctly, they turned out just GREAT!  They are expecially yummy with the crumble on top sprinkled with powdered sugar.