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
Scale
- 3 flaxmeal “eggs” (1/2 c water + 3 Tbs flaxmeal)
Dry ingredients:
- 2 1/3 c old-fashioned oats (pulsed to a flour consistency in a food processor or blender)
- 1 c old-fashioned oats (left whole)
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp ground cloves
- 1/2 tsp salt
Wet ingredients:
- 15 oz. can pure pumpkin puree
- 1 c maple syrup
- 1 c unsweetened applesauce
- 2 Tbs melted coconut oil
- Streusel topping:
- Click the link above for the recipe.
Optional:
- 1/2 c chopped nuts (raisins, chocolate chips, etc.)
Instructions
- Heat the oven to 350. Line a 12-muffin tin with papers.
- Stir the water and flax meal together and refrigerate.
- Stir the dry ingredients together in a large bowl.
- Stir the wet ingredients together in a separate bowl.
- Fold the wet ingredients into the dry until totally combined. Stir in any extras (nuts, etc.)
- Fill each paper about 3/4 full.
- Combine the streusel ingredients and top each muffin with a generous pinch.
- Bake 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. Repeat with remaining batter.
- Let the muffins cool completely before unwrapping.
- Category: Baking