Recipe: Pumpkin Muffins

2 cups spelt flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 cup coconut sugar
1/2 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. fresh ginger (optional)
1/2 tsp. pumpkin spice
1 1/4 cups puréed pumpkin (or 1 can organic pumpkin)
1/2 cup almond milk
1/3 cup coconut oil
2 tbsp. maple syrup
1/2 tsp. vanilla extract

Preheat oven to 375°F and lightly grease a muffin pan with coconut oil. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices. In a separate bowl, whisk together the pumpkin, almond milk, oil, vanilla and maple syrup. Pour the wet ingredients into the dry and mix. Spoon the batter into the muffin pan, filling each cup to the top. Bake for 25 to 30 minutes.