Healthy Pumpkin Crumb Muffins (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees F. Grease or line a 12 cup muffin tin.
1 Make flax eggs in a large bowl. Set aside for 5 minutes to thicken. Add pumpkin, coconut sugar, maple syrup, coconut oil, and vanilla extract. Whisk until well combined.
2 Add the baking soda, baking powder, salt, cinnamon, pumpkin spice, and almond milk. Whisk until well combined.
3 Add the almond flour, oats, and oat flour. Using a spatula, stir until just combined.
4 Divide batter into the 12 muffin tins, I fill each cup pretty full to get big muffins.
5 Make streusel by combining all ingredients into the same bowl you had the batter in or in a small bowl. Generously top muffins with streusel.
6 Bake for 25-30 minutes. You want to bake until the tops are golden brown and a toothpick inserted in the middle comes out clean.
7 Let it cool in the muffin pan for 5 minutes. Then gently remove and place on a cooling rack to cool completely. Enjoy!
8 Store in an airtight container on the counter for 3 days.