Muffin Ingredients:
1 3/4 cup white whole wheat flour or whole grain gluten-free flour mix
1/2 cup raw coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice mix (or a combination of cinnamon and nutmeg)
3/4 cup pumpkin puree
1/4 cup apple butter
1/4 cup olive oil
2/3 cup non-dairy milk (e.g., almond, coconut, rice)

Streusel Topping Ingredients:
2 tablespoons coconut sugar or jaggery
1/4 cup chopped pecans
1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees.
Lightly grease mini-muffin pan.
In a large bowl, mix together flour, sugar, baking powder, salt and pumpkin pie spice mix.
In another bowl, mix together pumpkin puree, applesauce, olive oil and milk.
Add to flour mixture and stir just until moistened and blended (do not over mix)
Spoon batter into greased mini-muffin pan.
Mix Streusel Topping ingredients together. Sprinkle on top of muffins.
Bake for 10-12 minutes.
Makes 24 mini muffins.

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