Ingredients

• 1 cup gluten-free oat flour
• 1 cup blanched Barney Bakery Almond Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground sea salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 cup Barney Butter Smooth or Barney Butter Crunchy Almond Butter
• 1 teaspoon pure vanilla extract
• 1 cup (8 oz.) light unsweetened coconut milk
• 1 cup (8 oz.) unsweetened pumpkin purée
• 4 droppers full vanilla stevia drops, adjust to taste
• 1/4 cup chopped almonds

Directions

1. Preheat oven to 350F with the rack in the middle. 
2. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. 
3. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. 
4. Mix wet and dry ingredients and mix together with a spatula until a batter is formed. 
5. Add stevia last and adjust to taste. Evenly distribute batter in muffin cups. Top with chopped almonds. 
6. Bake about 25-28 minutes until a toothpick comes out virtually crumb free.