Pumpkin Muffins...clean and fall perfection

 I know that it's pumpkin mania right now, but these are a must try. They are clean, gluten-free, dairy free and I fed them to a group of people who only eat flour and milk (exaggerating....slightly) and they didn't even know! Plus, you can make these in 30 minutes flat. POW.

E.H. FITNESS PERFECT PUMPKIN MUFFINS 

Yields 18 regular muffins, 36 mini muffins

(10 min prep, 18 min bake time)

What you need:

• non-stick cooking spray (or muffin tin liners)
• 2 cups old fashion oats made into flour (don’t freak out…just put them in your blender/food processor/magic bullet/etc. for like 10 seconds. Congrats, you just made your own oat flour)
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 1/4 cups pumpkin puree
• 1/2 cup unsweetened, original flavor almond milk
• 2 eggs
• 1/2 cup 100% pure maple syrup
• 1/3 cup honey
• 2 tbsp sorghum molasses (omit if you don't have it)
• Dash of vanilla 

What you do: 

1. Pre-heat the oven to 375 degrees. 
2. Combine all dry ingredients (oat flour that you made, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg, old fashion oats)
3. Mix in all wet ingredients. Tough, right? 
4. Fill your muffin tins ½ full (like ¼ cup for regular sized muffins and about 2 TBSP for mini muffins). 
5.  Bake normal sized muffins for 15-18 minutes and mini-muffins for 10-12 minutes. They are done when a toothpick comes out goop-free. 
6. Cool before diving in.

ENJOY!