Isaiah’S 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 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

1. In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
2. For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

flour, sugar, baking powder, pumpkin pie spice, salt, eggs, pumpkin, canola oil, vanilla, flour, sugar, brown sugar, pumpkin pie spice, shortening, confectioners

Taken from www.tasteofhome.com/recipes/isaiah-s-pumpkin-muffins-with-crumble-topping/ (may not work)