Fall has so many yummy flavours doesn’t it? One of which is pumpkin. I have never been a fan of pumpkin pie… Yes throw the stones now, but I’m not… I do however like Pumpkin Cake. I also love pumpkin muffins. This time I decided to make them without eggs and a lovely streusel topping.

Wait until you see what i do to them in an upcoming post….

Pumpkin Streusel Muffins (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Muffins:

1 c. gluten free flour mix  (mine or a store bought mix)

1/2 c. millet flour (or 1/2 c. more gf flour mix)

1 c. palm sugar (or desired granular sugar)

1/2 c. ground flax

4 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1 tsp. baking soda

1/3 c. coconut oil

2 c. pumpkin puree (not pumpkin pie filling)

1 Tbsp. lemon juice

1/2 c. milk alternative (I use coconut milk)

Streusel Topping:

1/3 c. gluten free flour mix

1/3 c. palm sugar

1/4 c. coconut oil (softened)

2 tsp. pumpkin pie spice

Preheat oven to 400 degrees

To make streusel topping, mix flour, sugar, coconut oil and spices together in a small bowl. Set aside.

In a medium size bowl whisk together, flours, sugar, flax, spices, baking powder and soda.

In another medium size bowl stir together, coconut oil, pumpkin, lemon juice and milk. Add in dry ingredients and stir until mixed.

Scoop batter into greased 12 muffin tins and 12 mini muffin tin approximately half way. Then divide the streusel topping over all of your muffins.

Bake minis for 10-11 minutes and regulars for 20-22 minutes or until toothpick comes out clean. Loosen them while still warm or else the topping will harden and it will be harder to remove them from the tins.

Freezes well.

Shared On: Real Food Recipes, Tasty Tuesday, Fat Tuesday, The Southern Special, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesday, The Yuck Stops Here