Pumpkin Muffins with Crumble Topping

I am admittedly a poor baker and I have a low quality and uneven oven....but these are the best, moist, flavorful muffins I've ever made!

Pumpkin Muffins with Crumble Topping

Muffin:

• 1 3/4 cups Bob's Red Mill Gluten-free Flour
• 3/4 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp cream of tartar
• 2 tsp pumpkin pie spice
• 3/4 tsp salt
• 2 eggs
• 1 cups canned pumpkin puree
• 1/2 olive oil (mild flavored)
• 1 Tbsp vanilla extract

Topping:

• 1/4 cup Bob's Red Mill Gluten-free Flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp pumpkin pie spice
• 4 Tbsp shortening

Optional: confectioner's sugar to sprinkle on the finished muffins

Combine first five muffin ingredients in a large bowl and mix well. Combine other muffin ingredients in a different bowl and whisk together. Pour wet ingredients into dry ingredients and mix until just combined. Pour the batter into lined muffin cups (12) - should fill them approx 2/3 full. Combine all the topping ingredients and sprinkle over the batter - the topping should fill the rest of the cup.

Bake 20-25 minutes - toothpick inserted in center should be clean. If you're going to sprinkle confectioner's sugar, wait until the muffins have cooled.

Adapted from Cooking for Isaiah.