Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups light spelt flour 1/2 cup packed organic brown sugar 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda pinch of salt 1 1/4 cups 100% pure pumpkin puree 1/2 cup almond milk (room temp) 1/3 cup coconut oil (in liquid state) or applesauce 1 1/2 cups old-fashioned oats 1/4 cup barberries or currents, optional Topping 1/3 cup packed organic brown sugar 1 tablespoon flour 3/4 teaspoon cinnamon (or pumpkin spice) 1 tablespoon solid coconut oil or vegan butter/margarine

Preparation

• Instructions Preheat oven to 375 degrees F. In a large bowl, add the flour, sugar, baking powder, pumpkin spice, baking soda, and salt, and mix to combine. Add the milk, oil, and pumpkin to the dry ingredients and mix just until moistened. Stir in oats and raisins. Fill each muffin space, just below the rim, with the pumpkin batter. In a small bowl, combine the brown sugar, flour, and pumpkin pie spice, add oil/butter and cut into sugar mixture until crumbly. Sprinkle 1 heaping teaspoonful over top each muffin. Bake in oven on middle rack for 20 – 25 minutes, or until a toothpick comes out clean. Let cool 5 minutes before removing from pan to a wire rack. Serve warm. Store covered loosely in a container on the counter for 4 days, or keep longer by storing in the refrigerator. Makes 12 muffins