Gluten Free Pumpkin Crumb Muffins
For the crumb topping
1/4 cup (55 g) packed light brown sugar
4 tablespoons (56 g) unsalted butter, melted and cooled
1/4 cup (25 g) certified gluten free old-fashioned rolled oats
2 tablespoons (18 g) all purpose gluten free flour blend (I used Better Batter)
1 ounce pumpkin butter
For the muffins
1 1/2 cups + 2 tablespoons (230 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons pumpkin pie spice (See Recipe Notes)
1/2 cup (100 g) sugar
4 tablespoons (56 g) unsalted butter, at room temperature
1/2 cup (114 g) plain yogurt, at room temperature
5 ounces pumpkin butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
Make the crumb topping first. In a small bowl, place all of the crumb topping ingredients, and mix to combine. Place the bowl in the freezer while you make the muffin batter.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, pumpkin pie spice and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, yogurt, pumpkin butter and eggs, mixing to combine after each addition. The batter will be thick. Fill the wells of the prepared muffin tin about 2/3 of the way full (you will have some batter left over). Remove the crumb topping from the freezer and break it up into irregular pieces with the tines of a fork. Scatter enough crumb topping loosely on top of the batter in each of the muffin wells to fill the wells all the way. Press down gently on the crumb topping to help the topping adhere to the batter.
Place in the center of the preheated oven and bake for 25 minutes, or until the muffins are lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. The muffins should also feel mostly firm when pressed gently in the center. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter and crumb topping.