Dry Ingredients ~ 

• 3 cups oat flour 
• 1 tbsp pumpkin pie spice 
• 1.5 tsp baking soda 
• 3/4 tsp sea salt

Wet Ingredients ~ 

• 2 eggs
• 1 cup aloud milk (use as natural of an almond milk as possible, I love Elmhurst)
• 1 cup organic pumpkin puree
• a little less then 1/2 cup of maple syrup
• 3 tbsp melted coconut oil
• 1 tsp vanilla extract 

Extras ~ 

• Chocolate Chips!

Instructions ~ 

1. Pre – heat oven to 375 degrees 
2. Combine and mix dry ingredients in a bowl
3. Combine and whisk wet ingredients in a separate bowl
4. Slowly add and mix the dry ingredients into the wet ingredients – don’t over mix. 
5. Add optional chocolate chips (I like using dark chocolate chips so that they’re still somewhat healthy) I add just a few so the chocolate is not too overwhelming. 
6. Distribute the batter evenly into a greased muffin tray (I lightly grease the tray with coconut oil) The batter should equate to 12 muffins.
7. Bake for 18-20 minutes or until a toothpick comes out dry. 
8. Let sit for a few minutes and then move the muffins to a cooling tray. Let cool for a little bit and then enjoy! They stay fresh for about 3 days 🙂