These are THE BEST pumpkin bread/ muffins I have ever had. The fact that they’re healthy seems hard to believe. They’re gooey , hearty and taste like fall (like how I avoided the M word?). They’re easy to make, too, and will last you all week. I love to have food like this prepared for a grab-n-go in the morning before running out to a class or work.
For the Muffins:
2 whole organic eggs
1/2 of a mashed, ripe banana
3/4 cup pumpkin puree (canned)
2/3 cup brown sugar
1/4 cup maple syrup
1/4 cup olive oil
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 cup water
1 1/2 tsp pumpkin pie spice
1/2 cup almond meal
3/4 cup gluten free rolled oats
1 cup oat flour blend
For the Crumble Topping:
2 tbsp brown sugar
3 tbsp oat flour blend
1 1/4 tbsp coconut oil
1 pinch of cinnamon + pumpkin pie spice
Preheat oven to 350 degrees and lightly grease a muffin pan with coconut oil spray.
Beat two eggs into mixing bowl. Add banana and mash/stir to combine together with egg mixture.
Add pumpkin purée, brown sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
Add almond meal, gluten-free oats, and gluten-free oat flour blend and stir until just combined. The batter should be thick and scoopable.
Divide batter evenly among 9-10 muffin tins
Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with mixture.
Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in muffin tin before setting on cooling rack.