Vegan Pumpkin Muffins with Cinnamon Streusel

INGREDIENTS

flax eggs ((2 tablespoons ground flax seed+ 6 tablespoons water))

3/4 cup

almond milk ((or any plant-based milk) + 2 1/2 teaspoons fresh lemon juice (or apple cider vinegar))

1 cup

pumpkin puree

1/3 cup

coconut oil (, melted)

2 tsp

vanilla extract

1/3 cup

pure maple syrup ((or agave) (at room temperature))

1/2 cup

gluten-free oat flour (*See note)

1/2 cup

almond meal

3/4 cup

gluten-free flour ((all-purpose))

1/3 cup

brown sugar

1 tsp

baking soda

1/2 tsp

baking powder

2 tsp

cinnamon

1/2 tsp

sea salt

1/2 cup

gluten-free oat flour (*See note)

1/4 cup

tapioca flour/starch

1/3 cup

brown sugar ((sub granulated sugar))

1 tsp

cinnamon

1 pinch

nutmeg

1/2 tsp

sea salt

4 tbsp

coconut oil or vegan butter (, melted)