These gluten free sweet potato muffins with crumb topping are all you need for fall! They are so moist, and delicious! Plus it is quick and easy to make!

Gluten Free Sweet Potato Muffins

Adopted from Eat with Clarity

Wet Ingredients

• 1 cup sweet potato puree
• 1/4 cup melted coconut oil
• 1/3 cup brown sugar
• 2 eggs (room temperature)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups gluten free 1:1 all-purpose flour (using Gluten Free All Purpose Flour from Mightylicious)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Crumb Topping

• 1/4 cups brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoons ground cinnamon
• 1/3 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 2 tablespoons butter, melted

Steps – Crumb Topping

1. Mix brown sugar, granulated sugar, ground cinnamon, and gluten free flour together.
2. Microwave the butter until melted.
3. Add the melted butter into the dry ingredient mix. Stir until the topping looks thick and crumbly. Set aside.

Crumb topping ingredients

Steps – Muffins

1. Preheat the oven to 350°F. Line a muffin tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another bowl, add the dry ingredients and mix well
4. Add the dry ingredients to the wet mixture until incorporated.
5. Scoop the batter into the prepared tray.
6. Add about 1 tablespoon of crumb on top of each muffin
7. Bake for 16-20 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.
9. Store in an air-tight container in room temperature for up to 3 days.

Note: You can substitute this recipe with regular all-purpose flour.

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