Cranberry Pumpkin Streusel Muffins

In honor of Pumpkin Spice Late season... This muffin is Vegan, Gluten, and refined Sugar Free. A delicious Muffin that is perfect for the Celiac, Diabetic, Allergic, or Veganic person. Or just perfect for the person trying to be a little more healthy. These contain all natural, organic ingredients that have zero allergens or refined junk that you can't pronounce. Also olive oil is used in place of vegetable oil, so the person with high Cholestrol can participate too!

Streusel Ingredients

1 Cup of Multi-Grain Gluten Free Blend (see the Multi-Grain Flour Blend Post)

1/2 Cup Packed Raw Coconut Sugar

1 tsp. Cinnamon

Pinch of Sea Salt

5 Tbsp. Olive Oil

1/2 Cup Craisins

Muffins Ingredients

Dry

2 Cups Multi-Grain Gluten Free Blend

3/4 Cup Packed Raw Coconut Sugar

1/2 Cup Agave Nectar or Pure Maple Syrup (not dry but mix it in anyways)

2 tsp. Baking Soda

1 tsp. Baking Powder

3/4 tsp. Guar Gum

1 1/2 tsp. Cinnamon 

1/4 tsp. Nutmeg

1/4 tsp. Ground Cloves

1/2 tsp. Sea Salt

Wet

3/4 Cup Pumpkin Purée

1/2 Cup Olive Oil

1/4 Cup Coconut Milk

1/4 Boiling Water

1 Tbsp. Apple Cider Vinager 

Directions

Mix all struesel ingredients on low for a couple of minuets. Set bowl aside. Preheat Oven to 350 F. 

In a separate Bowl, mix all Dry ingredients (including Agave Nectar). Once dry ingredients are mixed, slowly add wet ingredients one at a time. Beat on high for a coule of minuets. 

Line a muffin tin and fill cups 3/4 full. Use a separate spoon to top muffins with struesel mix. Bake for 35 minuets and let cool. Enjoy!!