Description

These soft pumpkin streusel muffins have a crunchy-sweet topping and big flavor, but are still able to be vegan and gluten free.

Ingredients

Units Scale

3 flaxmeal "eggs" (1/2 cup water + 3 tablespoons flaxmeal, stirred and refrigerated)

Dry ingredients:

2 1/3 cups old-fashioned oats, pulsed to a flour consistency in a blender
1 cup old-fashioned oats, left whole
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground cloves
1/2 teaspoon salt

Wet ingredients:

1 (15 oz) can pure pumpkin puree
1 cup maple syrup
1 cup unsweetened applesauce
2 tablespoons melted coconut oil

Streusel topping:

1/2 cup old-fashioned oats
1/4 cup coconut sugar
2 tablespoons melted coconut oil
1/2 teaspoon ground cinnamon
Pinch of salt

Optional add-ins:

1/2 cup chopped nuts, raisins, or chocolate chips

Instructions

Heat the oven to 350°F. Line an 18-cup muffin tin with papers (or work in batches).
Stir the water and flaxmeal together and refrigerate for at least 5 minutes to thicken.
Stir the dry ingredients together in a large bowl.
Stir the wet ingredients together in a separate bowl. Add the thickened flaxmeal eggs and stir to combine.
Fold the wet ingredients into the dry until totally combined. Stir in any optional add-ins.
Fill each muffin paper about 3/4 full.
Combine all the streusel ingredients in a small bowl and stir until crumbly. Top each muffin with a generous pinch of streusel.
Bake for about 30 minutes, or until a toothpick inserted into one of the middle muffins comes out clean.
Remove the muffins from the tin to cool completely on a wire rack. Repeat with remaining batter if needed.
Let the muffins cool completely before unwrapping.

Notes

Don’t tell people these are vegan and gluten-free until after they’ve had one — they won’t be able to tell. The streusel actually stays on, which is half the battle. These freeze beautifully: wrap individually and thaw at room temperature or warm in a low oven.

Category: Baking