Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

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Marla Meridith


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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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