Full of pumpkin, spice, and all things nice, these muffins have wonderful flavor. The spices will fill your home with their fragrance as the muffins bake; don’t be surprised if you find family members or housemates making their way into the kitchen! The streusel crumb topping takes these muffins to the next level of tastiness and indulgence. Egg-free, dairy-free, and gluten-free.
Pumpkin Spice Muffins
Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper liners or grease well. Set aside.
Make the streusel crumb topping by combining the oat flour, brown rice flour, and coconut sugar in a small bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.
In a medium-sized bowl, whisk together the maple syrup, almond milk, pumpkin puree, coconut oil, and vanilla.
In another bowl, add the oat flour, brown rice flour, baking soda, baking powder, and pumpkin spice. Whisk until uniform and lump-free. Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add a bit more flour or almond milk if needed to get this consistency.
Spoon the muffin batter evenly into the 12 muffin cups. Top each with the crumb topping.
Bake for 22-25 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely.
Best enjoyed on the day of baking and kept in an airtight container until needed.
Makes 12 muffins
For more recipes check out Cleanse To Heal.
This item posted: 27-Oct-2021
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