Pumpkin Muffins

🧺 What you'll need

• 1/3 cup Rolled Oats
• 2/3 cup Whole Wheat Flour (Whole Wheat Pastry flour is best)
• 1 cup Pecan Pieces
• 1/4 tsp. Cinnamon (or substitute)
• 1/4 cup Coconut oil, melted and cooled slightly
• 1/4 cup or less Maple Syrup
• 1/2 cup Unsweetened Almond Milk
• 2 Tbsp. Lemon Juice
• 2 1/2 cups Whole Wheat Flour (Whole Wheat Pastry flour is best)
• 1 Tbsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 tsp. Cinnamon (or substitute)
• 1/4 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1/4 tsp. Cloves (optional)
• 2/3 cup Maple Syrup
• 1/2 cup Coconut oil, melted and cooled slightly
• 1 Tbsp. Vanilla
• 1-15oz can Pumpkin Puree

👩‍🍳 How to make it

1. 1MIX Rolled Oats, Whole Wheat Flour, Pecan Pieces, and Cinnamon together to make pecan streusel topping
2. 2MIX in melted Coconut oil and Maple Syrup for topping
3. 3MIX together Unsweetened Almond Milk and Lemon Juice and let sit for 5-10 minutes
4. 4MIX together Whole Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Ginger, and Cloves
5. 5MIX together Maple Syrup, Coconut oil, Vanilla, and Pumpkin Puree
6. 6ADD Almond Milk mixture to Pumpkin mixture
7. 7ADD Pumpkin mixture to flour mixture
8. 8FILL greased or paper cup lined muffin tins with 1/4 cup batter
9. 9TOP with the pecan streusel (about 1/2-1 Tbsp. per muffin)
10. 10BAKE at 425 degrees for 5 minutes
11. 11Decrease heat to 375 degrees and bake for another 5-10 minutes
12. 12REMOVE from oven and let cool in pan for a few minutes before removing