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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F (190°C) and add muffin liners to 9 cups in a standard 12-cup muffin tin.
Step 2
Add the rolled oats to a food processor or dry-ingredient safe blender and mix until they turn into a coarse flour.
Step 3
Add the ground oats, almond flour, oat flour, arrowroot, baking powder, salt, and spices in a bowl. Stir to combine.
Step 4
In a separate bowl combine the pumpkin, oil, lemon juice, sugar, milk and vanilla, stirring well.
Step 5
Add the pumpkin mixture to the dry ingredients and stir until just combined.
Step 6
Make the crumble topping by mixing all of the crumble ingredients in another mixing bowl until well combined.
Step 7
Divide batter amongst 9 lined muffin cups and sprinkle the tops with a little bit of crumble on each muffin. Bake for about 25 minutes, or until the tops spring back when lightly touched.
Step 8
Cool the muffins on a wire rack. Store in a sealed container at room temperature for up to three days.
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