Fresh Pumpkin Muffins
1 1/2 c almond meal or flour
3/4 c canned organic pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice

1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans

Pre-Heat oven to 350 degrees.

Mix ingredients, except nuts and dried fruit, in a large mixing bowl. Once ingredients are blended, fold in chopped nuts and dried fruit. Spoon into oiled, mini muffin tin I use my silpat so I didn’t need any oil. Bake for 20-25 minutes or until a toothpick comes out clean when put into a muffin.  (If using a regular cupcake tin, add 5-10 min to the total baking time). Let muffins cool for a few minutes before removing them from the pan. Enjoy!