Thea's Quinoa Pumpkin Muffins with Pumpkin Seed and Oat Crumble

Another amazing recipe from the wonderful Theadora Mills :)

You will need:

1 cup of flour

1/2 cup of quinoa flour (or whole wheat flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup of pure canned pumpkin (not pumpkin pie filling)

1/3 cup of canola oil

2 eggs

1 tsp pumpkin pie spice

3/4 cup of golden or brown sugar

¼ cup pumpkin seeds

Oat Topping:

1 cup of oats

¼ cup pumpkin seeds

1/3 cup of golden or brown sugar

1 tsp cinnamon

¼ cup butter

1. Preheat the oven to 350 degrees. Lightly coat the muffin tin with cooking spray or oil.
2. Combine the flour, baking powder, baking soda, and salt together and mix and set aside.
3. In another bowl, whisk the pumpkin, oil, eggs, pumpkin pie spice, and sugar together until creamy and smooth. Slowly add the flour mixture to the pumpkin mixture and mix until just combined. Divide the batter equally into each muffin cups
4. Melt the butter on low on the stove top and add sugar, oats, pumpkin seeds and cinnamon. Sprinkle mixture evenly on top of the muffin batter before baking.
5. Place into the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool on a rack for a few minutes before serving. Enjoy.