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 Smooth or Crunchy Barney Butter
• 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 almonds

Directions

1. Preheat oven to 350 degrees F 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.