Description
Fluffy and moist pumpkin spice muffins topped with a crumbly oat streusel. A simple lovable fall snack or healthy dessert. Vegan and gluten-free!
Ingredients
Scale
Muffins
- 1 cup (240g) pumpkin puree
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1/2 cup (70g) coconut sugar
- 1/4 cup (60g) almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp (30g) molasses (or more maple syrup)
- 2 tbsp (20g) maple syrup
- 1 cup (120g) oat flour
- 1 cup (120g) almond flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Streusel
- 1/4 cup (30g) almond flour
- 1/2 cup (40g) rolled oats
- 1/4 cup (35g) coconut sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp coconut oil
Instructions
- Preheat the oven to 375ºF.
- Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup.
- Add dry ingredients and stir to combine.
- Scoop into a lined muffin pan filling each ¾ of the way (makes 9).
- Mix together streusel ingredients with a fork until moist and crumbly.
- Top each muffin with a generous spoonful of streusel, pressing in lightly.
- Bake for 20-23 minutes at 375ºF.
- Cool for at least 15 minutes before removing from the pan.
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 263
- Sugar: 23g
- Sodium: 234mg
- Fat: 4g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Keywords: vegan, gluten free, oat, healthy, snack, dessert, dairy free, spice, cinnamon, fall, egg free, fluffy, crumb