Pumpkin Blueberry Muffins

If you’d like these to be vegan, use almond or coconut milk for the milk, and instead of the egg, use 1⁄4 c applesauce or an egg replacer such as Bob’s Red Mill. For the butter in the crumbs, use oil.

Muffins

• 1 2⁄3 c all-purpose flour

• 1⁄2 t kosher salt

• 1⁄2 t baking powder

• 1 t baking soda

• 1 1⁄2 t pumpkin pie spice

• 1⁄8 t ground cloves

• 1 c pumpkin puree

• 1 c brown sugar

• 1 egg

• 1 t vanilla

• 1⁄4 c whole milk

• 1⁄3 c applesauce or apple butter

• 1⁄4 c avocado oil, or canola, grapeseed

• 1 c fresh (or frozen) blueberries

Crumb Topping

• 1⁄4 c sugar

• 1⁄3 c flour

• 3 T unsalted butter, soft

• 1⁄4 t cinnamon

Preheat oven to 350 degrees. Line a muffin tin with liners or butter the cups.

Make the crumb topping by combining all the ingredients listed and stirring with a fork to combine. Then use your hands to squeeze the mixture into crumbs. Set aside.

Combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and ground cloves in a medium bowl. In a separate bowl, whisk the pumpkin, sugar, egg, vanilla, milk, applesauce, and oil together. Add wet mixture to the dry mixture and stir to combine. Fold in blueberries and divide batter among the 12 muffin cups (batter will be thick). Top with crumbs.

Bake 25-30 minutes until a toothpick or cake tester comes out clean.