Ingredients Makes 12 muffins

• 1 cup spelt flour
• 1 cup oat flour
• 1/2 cup rolled oats
• 1/8 cup coconut sugar + 2 tbsp
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 tsp pumpkin spice (1 also for topping)
• 1/4 cup chopped walnuts + some for topping
• 1/4 cup chopped cranberries + some for topping
• 3/4 cup fresh pumpkin puree
• 1/2 cup almond milk (Silk)
• 2 eggs or flax eggs
• 1/8 cup maple syrup + 2 tbsp
• 1 tsp vanilla extract
• mix together about 2 tbsp. of coconut sugar + 1 tsp pumpkin spice together for topping

Instructions

1. Preheat oven to 350 and lightly oil muffin pan
2. Slice 1 small pumpkin in half. Add about 1/2 tsp.avocado oil and massage it over 1/2 pumpkin, add a little salt, pepper + pumpkin spice. Bake 1/2 of the pumpkin until soft. Do not over bake it
3. In a large bowl mix together the spelt flour, oat flout, rolled oats, coconut sugar, salt, baking powder, baking soda, pumpkin spice,
4. chopped nuts + cranberries
5. In a separate bowl mix together the almond milk, eggs, maple syrup, and vanilla extract.
6. Once pumpkin is cooked lightly scoop out 1 cup and place in blender with the wet ingredients. Puree until blended
7. Slowly pour the pumpkin puree mix into the dry mix and blend together. Do not over mix. ( mix should be a fairly wet mix)
8. Scoop about 1 tbsp.into the prepared muffin sheet. Should get about 12 muffins.
9. Top the muffins with chopped walnuts, cranberries + sprinkle the coconut sugar mix over muffins
10. Bake for about 30 minutes or until a toothpick comes out clean.
11. Let cool before removing. ENJOY!