Pumpkin Maple Coffee Cake Muffins with Crumb Topping

Topping

7 Tbsp sucanat
1/4 cup oat flour
3 Tbsp tahini
2 tsp cinnamon

Muffins

1 cup almond flour
1 cup oat flour
2 Tbsp flaxseed, ground
2 tsp baking powder
2 tsp ginger powder
2 tsp cinnamon
1 tsp baking soda
1 cup pumpkin puree
¼ cup maple syrup
1 cup plant milk

Preheat oven 350.  Prepare muffin tin
Combine topping ingredients til crumbly  and refrigerate.
Whisk together the flours, ground flaxseed, baking powder, baking soda, ginger and cinnamon.  Set aside
Mix together pumpkin puree, maple syrup, and plant milk.  Add to dry ingredients, stirring just til combined
Fill 12 muffin cups and top with crumb mixture OR fill ½ full add ½ crumb mix top with remaining batter and crumb mix.
Bake 18 -20 minutes rotating pan half way through