Name: Pumpkin Crumble Muffins
Prep time: 12 min
Cook time: 29 min
Total time: 42 min
Yield: 9 servings
Ingredients: 1.5 tbsp flaxseed meal ((to make flax eggs)); 4 tbsp water ((to make flax eggs)); 2 tbsp mashed ripe banana; 0.75 cup pumpkin puree; 0.66 cup muscovado sugar ((packed // or sub organic brown sugar or coconut sugar)); 0.25 cup maple syrup; 0.25 cup olive oil; 1 tsp vanilla extract; 2 tsp baking soda; 0.25 tsp sea salt; 0.5 tsp ground cinnamon; 1.25 tsp pumpkin pie spice; 0.5 cup water; 0.5 cup almond meal ((ground from raw almonds)); 0.75 cup rolled oats ((certified gluten-free as needed)); 1 cup gluten-free flour blend; 3 tbsp muscovado sugar ((or sub organic brown sugar, organic cane sugar, or coconut sugar)); 3.5 tbsp gluten-free flour blend; 2 tbsp roughly chopped pecans, pepitas, or walnuts; 1.25 tbsp coconut oil; 1 pinch each cinnamon + pumpkin pie spice

Instructions

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1

Preheat oven to 350 degrees F (174 C). Lightly grease a standard muffin tin and dust with gluten-free flour.
2

Prepare flax eggs by mixing flaxseed meal (1.5 tbsp) and water (4 tbsp) in a large mixing bowl. Let set for 5 minutes.
3

Add mashed ripe banana (2 tbsp) and mash, leaving just a bit of texture.
4

Add pumpkin puree (0.75 cup), muscovado sugar (0.66 cup), maple syrup (0.25 cup), olive oil (0.25 cup), and vanilla extract (1 tsp) and whisk for 1 minute.
5

Stir in baking soda (2 tsp), sea salt (0.25 tsp), ground cinnamon (0.5 tsp), and pumpkin pie spice (1.25 tsp), then mix. Add water (0.5 cup) and whisk once more.
6

Add almond meal (0.5 cup), rolled oats (0.75 cup), and gluten-free flour blend (1 cup) and stir until just combined. The batter should be thick and scoopable.
7

Divide batter evenly among 9-10 muffin tins, filling all the way full.
8

Quickly rinse your mixing bowl and then add crumble ingredients: muscovado sugar (3 tbsp), gluten-free flour blend (3.5 tbsp), roughly chopped pecans, pepitas, or walnuts (2 tbsp), coconut oil (1.25 tbsp), and each cinnamon + pumpkin pie spice (1 pinch). Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
9

Bake for 27-32 minutes, or until tops are golden brown and a toothpick or knife comes out completely clean.
10

Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
11

Once completely cooled, store in a covered container at room temperature for 3-4 days. Freeze for longer term storage.