Calories: 160 Proteins: 1 Carbs: 33 Fibers: 1 Fats: 3 Serves: 12 Total time: 50M
Crumb topping:
3 Tbsp granulated sugar
1/3 cup brown sugar, packed
3/4 tsp ground cinnamon
pinch of salt
3/4 cup Oatsome Oat flour Blend
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6 Tbsp unsalted vegan butter, or coconut oil melted
Muffins :
1-3/4 ups Oat Flour Blend
1-1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup Betterbody Foods Avocado Oil
1-1/4 cups canned pumpkin puree
1 tsp vanilla extract
1/4 cup apple juice or oat milk
For the crumb topping: 1. Combine sugars, cinnamon, salt, and flour in a medium bowl. Add the melted vegan butter and stir until combined. Set aside. Tip for your muffins to be extra crumbly on top: place your crisp into the freezer while making the muffin batter to let the butter or coconut oil set back up. When ready, remove the topping from the freezer and break it into small pieces.
For the muffins: 2. Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with paper liners. 3. Combine Oatsome Oat Flour Blend, spices, baking soda, baking powder, and salt in a large bowl. 4. In a separate bowl, whisk eggs, sugar, BetterBody Foods Avocado Oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix. 5. Divide the batter between 12 muffin cups ( you can use an ice cream scoop). Crumble the topping over the tops of each muffin and gently press down the topping into the muffin batter. Bake for approximately 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
