• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Muffin Batter
• 1 cup all-purpose flour
• 2/3 cup rolled oats
• 1/2 cup almond meal
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 cups pumpkin puree (canned or fresh)
• 1 large ripe banana, mashed
• 6 tablespoons pure maple syrup
• 1/2 cup brown sugar
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 2 flax eggs*
• 1/2 cup almond milk
• 1 cup raisins
• *To make one flax egg, mix 1 tablespoon of ground flaxseeds (flaxmeal) with 2 1/2 tablespoons of water. Stir and let sit for 15 minutes to thicken.
• Crumb Topping
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tablespoons vegan butter
• 2 tablespoons pecans, finely chopped
• 2 tablespoons pumpkin seeds, diced
• 1/8 teaspoon cinnamon
• 1/8 teaspoon pumpkin pie spice

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