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Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

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1 cup gluten free Oat flour

1 cup blanched almond flour

3/4 teaspoon baking soda

3/4 teaspoon fine sea salt

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 cup natural peanut butter (I like crunchy, salted)

1 teaspoon pure vanilla extract

1 cup (8 ounces) light unsweetened coconut milk

1 cup (8 ounces) unsweetened pumpkin Purée

4 droppers full vanilla stevia Drops, adjust to taste

1/4 cup chopped Salted peanuts

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