Pumpkin Muffins

1.	Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin
2.	In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.
3.	In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.
4.	Add the dry ingredients to the bowl of wet ingredients and stir until just combined.
5.	Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

	1 cup pumpkin puree
	2 eggs
	⅔ cup almond milk
	⅓ cup olive oil or any neutral oil
	⅓ cup maple syrup
	1 tablespoon apple cider vinegar
	1 teaspoon vanilla
	1 cup all-purpose flour
	¾ cup whole wheat flour
	1 tablespoon pumpkin pie spice
	1 teaspoon baking powder
	½ teaspoon baking soda
	½ teaspoon sea salt