Maple Pumpkin Cranberry Muffins | Dairy-Free, Refined Sugar-Free, Vegan + Gluten-Free Options

INGREDIENTS

1/2 cup

rye flour (For GF option, see below in notes)

1 1/2 cups

spelt flour (For GF option, see Notes below)

1 1/2 tsp

aluminum-free baking powder

1 tsp

pumpkin-pie spices (or spice cake spices (a mix of cinnamon, ginger, allspice, nutmeg, and clove))

1/4 tsp

sea salt

organic free-range eggs (For vegan option, see below in notes)

1/3 cup

extra-virgin olive oil

1/2 cup

organic applesauce

1 cup

baked pumpkin (mashed (or you can use canned pumpkin))

1/2 cup

maple syrup

1 1/2 cups

fresh cranberries (or frozen)

2 tbsp

raw unsalted pumpkin seeds (chopped (optional))

3 tbsp

dried cranberries (chopped (optional))