Pumpkin Crumb Muffins

These muffins are seriously my favorite new recipe!  I am one of those girls who loves anything and everything pumpkin so I figured these would be a safe bet.  They are super moist and so flavorful! The crumb topping is amazing so I would not leave that out.  I used pecans for the topping and coconut sugar in place of brown sugar to make it even healthier.  They are great for school lunches, brunch or even weekend company.  I hope you enjoy these as much as my family does.

Ingredients:

MUFFINS

• 2 eggs
• 2 Tbsp (30 g) mashed ripe banana
• 3/4 cup (150 g) pumpkin puree
• 2/3 cup (146 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (60 ml) olive oil
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 1/4 tsp pumpkin pie spice
• 1/2 cup (120 ml) water
• 1/2 cup (55 g) almond meal (ground from raw almonds)
• 3/4 cup (67 g) gluten-free rolled oats
• 1 cup (160 g) gluten-free flour blend

CRUMBLE TOP optional

• 3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
• 3 1/2 Tbsp (35 g) gluten-free flour blend
• 2 Tbsp (13 g) roughly chopped pecans, pepitas, or walnuts
• 1 1/4 Tbsp (18 g) coconut oil
• Pinch each cinnamon + pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 10-12 muffins). Dust with gluten free flour and shake out excess.
2. Place eggs in a large mixing bowl. 
3. Add banana and mash, leaving just a bit of texture.
4. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
5. Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
6. Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
7. Divide batter evenly among muffin tins, filling all the way full (I like big muffins!).
8. Quickly rinse your mixing bowl and then add crumble ingredients. 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. It’s better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
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 temp for 3-4 days, though best when fresh. Freeze for longer term storage.

https://minimalistbaker.com/1-bowl-pumpkin-muffins-vegan-gf/