2 c spelt flour

2 tsp baking powder

1/4 tsp baking soda

1/2 c coconut sugar

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 c pumpkin purée

2 eggs

1/2 c coconut milk

1/4 c coconut oil

1/2 c pumpkin seeds

2 Tbsp maple syrup

Preheat oven to 400˚F and line muffin tin with 12 liners. Combine dry ingredients (except pumpkin seeds) well and set aside. In separate bowl combine wet ingredients (except maple syrup). Divide batter evenly in the muffin tin. Bake for about 30 minutes or until tooth pick comes out dry. Transfer to a wire rack. While the muffins are cooling, roast pumpkin seeds in a cast iron pan for a few minutes until they get golden. Transfer to small bowl and combine with maple syrup. “Sprinkle” the mixture on top of each muffin and let cool.