Pumpkin Spice Streusel Muffins
Shared by: Kpieneman
Prep20 min Cook25 min Total45 min
Yield: 12
Ingredients
Directions
Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin.
In the bowl of a stand mixer, add eggs, pumpkin purée, coconut sugar, maple syrup, avocado oil, and vanilla extract. Mix with the paddle attachment on medium-low for one minute.
Add baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and mix once more.
Add almond meal, gluten-free oats, and gluten-free flour blend and mix on low until combined.
Divide batter evenly among muffin tins, filling all the way full.
Add crumble ingredients to another small bowl. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
Bake for 25 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
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.
Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.