Combine all the streusel ingredients in a small bowl. Stir well until all the dry ingredients are incorporated. Place in refrigerator while you prepare the muffin batter.
2 Tablespoon Vegan Butter, 2 Tablespoon Light Brown Sugar, pinch Salt, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Pecans
For the muffins
Preheat oven to 375 degrees. Line 6 muffin cups.
In a large bowl, combine remaining flour, baking powder, salt, cinnamon, nutmeg, and sugar. Whisk together until well combined.
Mash the peaches until they only have a few large lumps remaining.
1 Medium Peaches
Pour the egg mixture into the flour mixture. Fold together about 5 times
Add the mashed peaches and the pecans. Fold another 5-10 strokes until everything is evenly combined.
⅓ Cup Pecans
Fill the muffin cups to the top. Using your hand crumble up the streusel topping on top of the batter.
Bake in preheated oven for 28 minutes. Muffins will be done when top springs back after being gently poked. Remove from oven to cool. Remove from muffin pan after 10 minutes and move to wire rack.
Notes
STORAGE: Store leftover muffins in an airtight container in the refrigerator for 3-4 days.