1cupsoured non-dairy milk1 scant cup non-dairy milk, with 1 tablespoon apple cider vinegar or lemon juice (should measure 1 full cup in total)
1-1.2cupsall purpose flour
¾cupsrolled oats
¾cupswhole wheat flour
½cupquinoatoasted
2-½teaspoonsbaking powder
1teaspoonbaking soda
1teaspooncinnamon
¼teaspoonnutmeg
½teaspoonsalt
14ozof pure pumpkin puree
½cupbrown sugar
½cupcanola oil
¼cupliquid honeyor agave or maple syrup
1teaspoonvanilla extra
¼cuppumpkin seeds
¼cupgolden raisins
For streusel topping
3tablespoonsof oats
2tablespoonsbrown sugar
1teaspoonoil
2Tablespoonspumpkin seeds
Instructions
Preheat oven to 375 degrees F.
In a small bowl whisk together ground flax seed and 6 tablespoons of water until frothy. Refrigerate for at least 15 minutes to set.
In another small bowl - I use my glass measuring cup - measure 1 tablespoon cider vinegar (or lemon juice) and fill to 1 cup line with non-dairy milk (soy, rice or almond are my favourites). Set aside.
In a large bowl mix together dry ingredients - flour through salt.
In a medium bowl pumpkin, brown sugar, oil, honey, vanilla, flax eggs and soured non-dairy milk. Mix well. Add dry ingredients and gently mix until just combined. Stir in pumpkin seeds and raisins. Divide batter evenly into the 12 muffin cups.
Combine topping ingredients in a small bowl to form a crumbly mixture. Sprinkle evenly over muffins. Bake muffins 18-22 minutes or until wooden toothpick comes out clean. Allow to cool in pan for about 5 minutes then remove to a cooling rack.