Vegan Sweet Potato Muffins with Pecan Streusel

0 Preheat oven to 350 degrees. Line a muffin pan or spray well.
1 In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a large bowl, add the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Whisk until well combined.
3 In the bowl with the flax egg, add the mashed sweet potato, avocado oil, almond milk, coconut sugar, and vanilla. Whisk until well combined and smooth.
4 Add the wet to the dry. Stir with a spatula until combined. Careful not to over mix! Divide the batter into the muffin tins. Make the streusel by combining the oil, coconut sugar, flour, cinnamon, and chopped pecans in a small bowl. Stir until combined. Sprinkle streusel evenly on the tops of the muffin batter.
5 Bake for 20 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes. Carefully remove muffins from the pan and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.