Pumpkin Crumble Muffins

Dairy Free Gluten-Free Vegetarian

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

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.