Recipe Vortex

2 cups all purpose flour or gluten-free, 1-to-1

3/4 cup coconut sugar

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

3/4 cup pumpkin puree

1 egg whisked

1/3 cup coconut oil melted

1/3 cup pure maple syrup room temperature

1/2 cup milk cashew or almond milk

1 1/2 tsp vanilla extract

1/3 cup all purpose flour or gluten-free, 1-to-1

2 tbsp butter softened, almost melted

2 tbsp coconut sugar

1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a large bowl combine flour, coconut sugar, baking soda, pumpkin pie spice, and salt. Whisk until combined.

In a separate bowl combine the pumpkin puree, whisked egg, melted coconut oil, maple syrup, milk, and vanilla extract. Whisk until well combined.

Slowly add dry ingredients to wet ingredients, mixing well after each addition, until all ingredients are combined.

For the streusel topping: Combine the ingredients in a medium-sized bowl. Using a fork or pastry cutter cut the ingredients together until the mixture forms coarse crumbs.

Line a 12-count muffin tray with cupcake liners and spray with non-stick cooking spray. Fill each cavity with ~⅓ cup batter, or until almost full. Sprinkle equal amounts of streusel topping on each.

Bake muffins in preheated oven for 24-26 minutes, or until a toothpick when inserted in comes out clean.

Let cool to room temperature and then serve. Enjoy!