Gluten Free Pumpkin Crumb Cake Muffins

Prep time: 10 mins
Total time: 40 mins
Servings: 12 muffins

Ingredients

  • 1 box Krusteaz® Gluten Free Cinnamon Swirl Crumb Cake Mix
  • ½ pouch Cinnamon crumb topping
  • 2 tbsp Water
  • 1 tbsp Oil
  • 4 Eggs
  • 1 cup Canned pumpkin
  • ½ tsp Pumpkin pie spice
  • TOPPING
  • ½ pouch cinnamon crumb topping
  • Brown butter glaze
  • 4 tbsp Butter
  • 1 cup Powdered sugar
  • 1 tsp Vanilla
  • 2-4 tbsp Milk

Directions

STEP 1

Heat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.

STEP 2

In medium bowl, stir together water, oil, eggs and pumpkin until blended. Add crumb cake mix and pumpkin pie spice; stir until combined. Gently fold in 1/2 cinnamon crumb topping.

STEP 3

Spoon batter into muffin pan, filling cups 2/3 full. Sprinkle remaining cinnamon crumb topping over batter, about 2-3 teaspoons per muffin.

STEP 4

Bake 15-20 minutes or until toothpick inserted into center comes out clean. While muffins are baking, prepare brown butter glaze.

STEP 5

Glaze: Melt butter in small saucepan over medium heat, swirling butter in pan occasionally, until butter turns golden brown and has a nutty aroma (about 10-15 minutes).

STEP 6

Place powdered sugar in small bowl. Gradually add brown butter to sugar, whisking until smooth. (There will be sediment in pan – do not add sediment to sugar.) Whisk in vanilla and 2 tablespoons milk.

STEP 7

Add remaining milk, 1 tablespoon at a time until glaze is desired consistency. Cool muffins 5 minutes and drizzle brown butter glaze over top of each muffin, about 2 – 3 teaspoons per muffin (or to desired amount).