stand mixer with paddle attachment (or hand mixer)
3-quart mixing bowl
small bowl
#20 scoop (large)
Ingredients
1 ½cupgluten-free all-purpose flourKing Arthur Measure for Measure works very well.
1teaspoonbaking soda
¼teaspoonbaking powder
¼teaspoonsalt
1tablespoonpumpkin pie spice
1cupgranulated sugar
1cupcanned pumpkin puree
8tablespoonsunsalted buttermelted
2large eggs
1granny smith applepeeled and finely chopped or grated
TOPPING
3tablespoonssugar
1teaspoonpumpkin pie spice
Instructions
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.