pumpkin seed muffins 

Ingredients:

• 1 cup nutriblend flour
• 1 tbsp chia seeds
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• 1 tsp kosher salt
• 3/4 cup pumpkin puree
• 2/3 cup sugar
• 3 tbsp coconut oil, melted and cooled
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 1/2 cups grated carrot
• 1/4 cup raisins
• 1/4 cup pumpkin seeds

Directions:

• in a bowl, whisk the dry ingredients
• in a mixer, beat pumpkin puree, sugar, oil, vanilla and eggs
• add the dry ingredients
• stir in carrots and raisins
• using an ice cream scoop, scoop mixture into lined muffin tins
• press pumpkin seeds on the top of each muffin
• bake at 375 degrees for 22 minutes or until done in the centre
• they can store in a sealed container for up to three days