Pumpkin Muffins with Crumb Topping, Vegan & Gluten-Free
Author: 
 
Ingredients
  • Preheat Oven to 350*
  • • 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
  • • 2 cups pumpkin pureé
  • • 1 cup maple syrup
  • • ½ cup organic oil (safflower, canola or coconut oil)
  • • 1 cup apple sauce
  • • 1 tsp vanilla extract
  • • 1 tbs. baking powder
  • • 2 t. salt
  • • 2 tbs. baking soda
  • • 1 t. cinnamon
  • • 1 t. nutmeg
  • • 1 t. allspice
  • • 3 ½ cups gluten-free flour
  • • 1 cup GF oats, ground
  • • ½ cup coconut
  • Crumb Topping:
  • • ¼ cup brown sugar
  • • ¼ cup GF, Dairy Free flour
  • • ¼ cup GF Oats
  • • 3 Tbs. organic oil
  • • ½ tsp cinnamon
  • • ½ cup pecans
Instructions
  1. Combine flax seed, apple cider vinegar and water, in small bowl, and set aside
  2. In another bowl, combine all dry ingredients.
  3. In another bowl, combine all wet ingredients
  4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
  5. Prepare muffin tins with cupcake liners. Fill ⅔ full.
  6. Sprinkle with the Crumb topping
  7. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean
Recipe by iEatGreen at https://www.ieatgreen.com/pumpkin-muffins-with-crumb-topping-vegan-gluten-free/