made vegan and gluten free
recipe by: peanut butter plus chocolate
easy to make fluffy and moist
Preheat the oven to 400 F and prepare a muffin pan with liners. In a large mixing bowl, use a whisk to blend together all the wet ingredients until well mixed.
In another mixing bowl, stir together all the dry ingredients until well blended. Then add the wet ingredients to the dry and stir until a thick batter forms.
In a bowl, stir together all the crumble ingredients using a fork until the mixture resembles wet sand. Fill the muffin liners with batter and top with crumble.
Bake the pumpkin muffins for 18-20 minutes and golden brown. A toothpick should come out clean when inserted. Let cool for 15 minutes before serving.
Store the pumpkin muffins in an airtight container for up to three days or place in a plastic zip bag and freeze for up to three months.