Pumpkin Spice Muffins with Oat Streusel

I’ll be honest, I am 100% a summer lover, but fall has its perks….pretty colors, apple, and PUMPKIN! I can’t say I’m a fan of the famous pumpkin spice latte, but I do love a pumpkin filled baked good or a pumpkin smoothie (recipe to come).

These little muffins are just the right amount of sweetness without going overboard. They are also gluten free and can be made dairy free if you wanted to skip the streusel or use a vegan butter 😉

Hope you enjoy!

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Pumpkin Spice Muffins with Oat Streusel

Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Ingredients

Muffins

• 1 can pure pumpkin not pumpkin pie filling
• 2 eggs
• 1/4 Cup Coconut Oil Melted
• 1/4 Cup Maple Syrup
• 1 tsp vanilla
• 2.5 Cups Almond Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Pumpkin Pie Spice
• 1 tsp Cinnamon
• 1/2 tsp sea salt

Oat Streusel

• 2/3 Cup Gluten Free Oats
• 1/4 Cup Coconut Sugar
• 1/4 Cup Butter cold

Instructions

• Preheat oven to 350F and prep a muffin tin with liners
• Start by making the streusel by combining the oats, sugar and cold butter in a bowl. You can use a fork or your hands to make it in to a crumble. You do want it to be a little sticky. Put in the fridge until ready to use.
• Combine the pumpkin, eggs, coconut oil, maple syrup and vanilla in a large bowl.
• Add almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to the same bowl and mix well to combine.
• Divide batter into muffin tins and top with the streusel.
• Bake for 22-25 minutes. Until the toothpick comes out dry 😉
• Enjoy 🙂