Pumpkin Pie Pecan Muffins With Crumble Topping

Wet Ingredients

• 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water) 

• 1 small ripe banana (mashed)

• 1 cup purée pumpkin  

• 1/2 cup non- dairy milk

• 1/3 cup coconut nectar

• 1/3 cup coconut oil (melted)

• 1 tsp vanilla  

Dry ingredients 

• 1/2 cup ground pecan flour

• 1/2 cup gf oats

• 1 cup gf flour

• 2/3 cup coconut sugar

• 2 tsp cinnamon  

• 2 tsp baking soda

• 1 tsp salt  

Pecan Crumble Topping

•  1/2 cup ground pecan flour

• 3 tbsp melted coconut oil

• 3 tbsp coconut sugar  

• 1/4 cup whole pecans  

Preheat oven to 350 F. Make two chia eggs and let them rest while you melt coconut oil in a pan along with coconut nectar. Add to a mixing bowl along with mashed banana, pumpkin purée, milk and vanilla. In a separate bowl mix all the dry ingredients together well. Pour the pumpkin mixture into the dry ingredients and mix until well combined. Line a 12-muffin tin and scoop out batter into muffin tins (3/4 full). To make the crumble topping -  add all dry ingredients to a bowl, mix well and then add in coconut oil. When all combined add a spoonful to each muffin. Bake for about 30 minutes. Insert a toothpick to check if it’s done. Enjoy for up to a week in the fridge!