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.