Pumpkin Apple Muffins

2 cups gluten-free (GF) oat flour (you can just blend GF old fashioned oats in a blender to make the flour)

1/2 cup almond butter

1 cup pumpkin purée

1/4 cup real maple syrup

2 Tbsp. ceylon or saigon cinnamon

1/4 tsp. nutmeg

1 tsp. pumpkin pie spice

1 tsp. vanilla extract

1.5 tsp. baking powder

1/2 tsp. Himalayan salt

1/3 cup unsweetened vanilla almond milk

1/2 cup walnuts, chopped

1/2 apple diced (I use honeycrisp and it's delicious!)

1. Preheat oven to 350˚F.

2. Mix wet ingredients together and in a separate bowl mix dry ingredients together.

3. Add wet to dry ingredients and stir in apples and walnuts.

4. Place in cupcake cup lined muffin tins and bake for about 20-25 minutes until you can stick a toothpick in and it comes out dry.

If fall could be in a muffin, this would be it. They are so moist and have just the right amount of fall spice. When you’re craving that sweat treat with your hot tea, this is the perfect item to grab providing you with more fiber and less sugar than most other muffins.