Crumble (Optional):

¼ cup Flour 

2 tbsp Brown sugar, packed 

4 ½ tsp Vegan butter 

1 ½ tsp Coconut oil 

½ tsp Cinnamon 

Maple Glaze (Optional):

3 tbsp Dairy-free milk 

2 tbsp Maple syrup

2 cups Organic powdered sugar 

Method :

1. Preheat the oven to 350°F.

2. Add 2 tbsp flaxseed and 4 tbsp water in a small bowl. Mix and let sit for 15-20 minutes while you prepare the rest of the ingredients. 

3. In another small bowl, add the crumble ingredients. Mix until it forms a crumbly consistency. 

4. Then combine the dry ingredients in a medium-sized bowl, sifting the flour. 
Next, add the wet ingredients and prepared flax eggs. Stir well, being careful not to over-mix. 

5. Spray a muffin tray with non-stick cooking spray, or line the tray with muffin liners. 

6. Fill 8 muffin cups until they are just about full, then add your crumble on top. 

7. Bake the muffins for approximately 30-33 minutes. 

8. While the muffins are baking, you can prepare the maple glaze by mixing together all the ingredients in a small bowl.

9. Once the muffins are done baking, let them cool completely before adding the maple glaze on top. Enjoy!

 

Notes:

• You can add 1 tsp of pumpkin spice in replacement of the ground cloves, ground nutmeg, and ground ginger.
• Make sure you use pumpkin puree and not pumpkin pie filling. 
• You can use coconut sugar instead of brown sugar. 
• Store leftover muffins in an airtight container at room temperature up to 3 days, in the fridge up to 5 days, or in the freezer up to 1 month.
  
  

By Christa Maria
Writer at RAW Nutritional
website : dishingupplants.com
Instagram @christa.maria