The best muffins ever

Photo by : Taste of Home

That's what Maya calls these muffins. The best muffins ever. I got the recipe from the book "Cooking for Isaiah" by Silvana Nordone but it is available on Taste of Home's website here.

Ingredients

• 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
• 
  TOPPING:
• 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

Directions

• 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.
• For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 1 dozen.

I made them exactly as the recipe states except we didn't dust them with any powdered sugar. I also didn't have pre-made pumpkin pie spice so I guessed at amounts of cinnamon, all spice, ginger and nutmeg. I found that after filling 12 muffin cups I still had a decent amount of batter left so I made about 8 mini muffins in addition to the 12 regular size ones.