Skinny Caramel Pumpkin Muffins with Crumb Topping

Preheat oven to 350 degrees. Line a regular size muffin tin with silicone muffin molds or spray the muffin pan with non stick cooking spray. Set aside.
In a large bowl, combine the all purpose flour, oat flour, monk fruit sweetener, baking powder, cinnamon, pumpkin pie spice, and salt. Mix together.
1 cup all purpose flour, 1 cup oat flour, ¾ cup monk fruit sweetener, 2 tsp baking powder, 2½ tsp ground cinnamon, ¼ tsp salt, 1 tsp pumpkin pie spice
In a separate bowl, whisk the egg, skim milk, unsweetened applesauce, pumpkin puree, and caramel extract.
1 large egg, 1 cup skim milk, ¼ cup unsweetened applesauce, 2 tsp caramel extract, 1 cup pumpkin puree
Being sure not to over-mix to avoid an incorrect texture, stir wet ingredients into the dry ingredients until just combined. It’s okay if there’s lumps.
Fold in diced caramels. Stir until combined.
12 pieces Werther's Original Sugar Free Chewy Caramels
Evenly distribute muffin batter into the prepared 15 muffin cups. Fill about three-fourths full.
In a small mixing bowl combine the zero-calorie brown sugar replacement, old fasioned oats, ground cinnamon, and light butter for the topping. Mix until well combined. Sprinkle the topping evenly over the muffin batter.
¼ cup zero-calorie brown sugar replacement, ½ cup old-fashioned oats, 1 tsp ground cinnamon, 2 Tbsp light butter
Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Enjoy!