We’ve been celebrating October with all things pumpkin and these muffins have been a regular at our table. With the mornings getting cooler a warm muffin with a crunchy topping at breakfast is such a perfect way to start the day!
1 3/4 cup One Degree Organics Sprouted Spelt flour
1 1/2 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup coconut sugar or brown sugar
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
1/2 cup coconut oil
1 1/2 cups pumpkin puree
1/4 cup plant-based milk, room temperature
6 Tbsp One Degree Organics Sprouted Spelt flour
3 Tbsp dark brown sugar or coconut sugar
1/2 tsp pumpkin pie spice
3 Tbsp vegan butter, melted
Preheat oven to 350 degrees F. Line a muffin tin with liners or lightly spray.
In a small mixing bowl, stir together the ground flax and water to create the flax egg. Set aside.
Combine the first 6 ingredients in a separate mixing bowl. Whisk and set aside.
Add the coconut oil, pumpkin puree and plant-based milk to the flax egg and whisk to combine.
Add the wet ingredients into the dry and stir until just combined.
Scoop into prepared muffin tins.
To make the crumble topping, mix together the flour, sugar, pumpkin pie spice and butter to create a crumble mixture. Sprinkle on top of each muffin.
Bake for 18-20 minutes, until golden and a toothpick inserted in the middle muffin comes out clean.