stand mixer with paddle attachment (or hand mixer)
3-quart mixing bowl
#20 scoop (large)
1 ½cupgluten-free all-purpose flour(King Arthur Measure for Measure works very well.)
1tablespoonpumpkin pie spice
1cupcanned pumpkin puree
8tablespoonsunsalted butter, melted
1granny smith applepeeled and finely chopped or grated
1teaspoonpumpkin pie spice
Preheat oven to 350° F/175° C.
Whisk together the flour, baking soda, baking powder, salt, and spice in a the 3 quart mixing bowl; make a well in center of mixture.
In the bowl of the stand mixer using the paddle attachment, mix sugar, pumpkin, melted butter, and eggs on low speed. Pour the mixture into the dry ingredients, stirring with a spatula just until moistened, about 15 turns. Fold in chopped apple and scoop into greased muffin pan, filling each cup about ⅔ full.
In the small bowl, whisk together the topping ingredients and sprinkle evenly over the batter. Bake in the preheated oven for about 20 minutes, until the muffins are golden brown. Remove from pans immediately, and cool on wire racks for a few minutes before serving.