Makes 10-12 large muffins

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Ingredients:
​1 1/2 cups of your favourite gluten-free flour blend

3/4 cup coconut palm sugar 

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp sea salt (or Himalayan salt)

1/4 cup olive oil

1/4 cup organic apple sauce

1 tsp gluten-free vanilla

1 cup canned pumpkin puree 

2 large organic eggs

Garnish with 1/4 cup pumpkin seeds

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1. Pre-heat oven to 350 degrees. 

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2. Mix all dry ingredients in a stand blender or large bowl, blend.  Then add wet ingredients. Blend just until mixed. Let sit for a couple of minutes. 

3. Using a lined or greased muffin pan divide batter into 10-12 muffin cups. Then sprinkle a few pumpkin seeds on top of each muffin.

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4. Bake at 350 degrees for 20 minutes. 

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