Isaiahs Pumpkin Muffins With Crumble Topping

• 1/4 cup store-bought gluten-free flour blend
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 4 tablespoons all-vegetable shortening
• Confectioners sugar, for sprinkling
• 1 3/4 cups store-bought gluten-free flour blend
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup canned pure pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 12-cup muffin pan with paper liners.
3. Prepare the crumble topping.
4. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl.
5. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
6. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
7. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth.
8. Add to the flour mixture; stir until just combined.
9. Fill each muffin cup almost full; top each with crumble topping.
10. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
11. Let cool in the pan, set on a wire rack.
12. Using a sieve, sprinkle with confectioners sugar.

storebought, brown sugar, granulated sugar, pumpkin pie spice, allvegetable shortening, confectioners sugar, storebought, baking powder, pumpkin pie spice, salt, eggs, pumpkin puree, sugar, vegetable oil, vanilla

Taken from cooking.nytimes.com/recipes/1015105 (may not work)