VEGAN Pumpkin Muffins w/Streusel (Oil-Free)

​These Pumpkin Muffins are to live for! Incredibly moist, you'd never know they are oil-free or healthy - just delicious, give me another please! 

We can hardly keep our hands off these and they haven't made it to our freezer yet. Trust me, an easy recipe about 30-35 minutes start to finish and a moist pumpkin muffin is yours!!! See how easy it is in this new video that is less than 2 minutes!

• MOIST
• HEALTHY
• MADE WITH OATS + CRANBERRIES INSIDE
• QUICK & EASY
• OIL-FREE = GREAT FOR YOUR HEART! 
• JUST ONE MORE PLEASE!

Ingredients:

• 1 Cup Oats
• 3/4 Cup Oat Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/4 tsp Salt
• 1 Cup Pure Pumpkin Puree
• 1/2 Cup Dairy Free Milk of Choice
• 3 Tbsp Water
• 1 Tbsp Flax Meal
• 1/4 Cup Nut or Seed Butter *I used Pumpkin Butter from pumpkin seeds
• 1/4 Cup Coconut Sugar
• 1 Cup Cranberries (raisins or preferred dried fruit)

Streusel:

• 1/2 Cup Oats
• 2 Tbsp Coconut Sugar
• 2 Tbsp Pumpkin Puree
• Dash of Cinnamon

Peaceful Preparation:

1. Preheat oven to 375°F / 175°C. Line a muffin tin with 9 cups or lightly grease and flour to avoid sticking.
2. Mix together the 3 tbsp of water with the 1 tbsp of flax meal, set aside for 5 minutes to congeal. 
3. Mix together the oats, oat flour, baking powder, baking soda, cinnamon and salt.
4. Toss a little bit of this mixture (1 - 2 tbsp) over the cranberries.
5. Mix together the pumpkin puree, dairy free milk, coconut sugar, nut/seed butter, congealed flax mixture and mix. Fold into the dry ingredients.
6. Fold the cranberries into the batter. Take one ice-cream scoop per muffin, mine made 9 muffins.
7. Cook for 20 minutes, cool in the pan on a cooling rack for 5 minutes. Carefully remove from the pan and enjoy hot or as desired. Delicious!!!!!!

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TIP: Use gluten-free oats for a gluten-free variety!