| 13 | 30 | 249 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 12 |
| 3 cup | Spelt flour |
| 1 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 3/4 tsp minced | Ginger root |
| 3/4 tsp | Cloves |
| 1/4 tsp | Nutmeg, ground |
| 1/2 tsp | Salt |
| 1 cup | Pumpkin purée, canned |
| 2/3 cup | Maple syrup, pure |
| 1/3 cup | Coconut oil (melted ) |
| 1/2 cup | Almond milk, unsweetened |
| 2 medium | Egg |
| 1/2 tsp | Vanilla extract, pure |
Preheat oven to 350°F and line a muffin pan with paper liners or grease with coconut oil.
Mix flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt together in a large bowl.
In a small bowl mix pumpkin puree, maple syrup, melted coconut oil, almond milk, eggs and vanilla.
Add the wet mixture to the dry mixture and mix until incorporated.
Spoon mixture into muffin liners until ¾ full and bake for 20 minutes or until a toothpick inserted in the center of the Pumpkin Spice Muffins comes out clean.
| Grain | 1.7 |
| Vegetables | 0.3 |
