This is a recipe from my favorite GFCF cookbook by Silvana Nardone, “Cooking for Isaiah”. Her GF flour blend is interchangeable with regular flour. The topping makes these muffins go from good to great.
Silvana’s All-Purpose GF Flour (or regular flour)
powder (I use Rumford to avoid aluminum)
pumpkin pie spice (use one without cloves for stage 1)
eggs, room temp (I sub 1/3 cup of carbonated water)
pure pumpkin puree (not the whole can, just 1 cup)
(I use organic from Costco or C&H sugar)
vegetable oil (I use organic canola oil or coconut oil)
extract (check for corn syrup and gluten if GF)
All-Purpose GF Flour (or regular flour)
light brown sugar (I use Domino’s or organic)
pumpkin pie spice
4 TB all-vegetable shortening (I use Spectrum or Tropical Traditions – online)
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt. In a medium bowl, whisk together the eggs, pumpkin puree, sugar, oil, and vanilla until smooth. Add to the flour mixture and stir until just combined. Pour into a 12 muffin pan, about 2/3 full each.
To make the topping, whisk together the flour, brown sugar, white sugar, and pumpkin pie spice. Add the shortening and, using your fingers or a fork, blend together until coarse and crumbs form. Sprinkle this on top of your muffins before baking.
Bake at 350 degrees for about 20-25 minutes, until toothpick comes out clean. Let cool in pan set on a rack. Using a sieve, sprinkle with powdered sugar.
I used a McCormick pumpkin pie spice which did not contain cloves. Some pumpkin pie spices contain cloves. If yours does, you can make your own pumpkin pie spice by combining the following:
Pumpkin Pie Spice:
4 TB ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
3 tsp ground allspice
I put this all into my old pumpkin pie spice container when I ran out.
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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