Hazelnut Pumpkin Spice Muffins

If you can have hazelnuts this recipe sounds stupendous here. It's from two of my favorite cookbook authors. They really know how to make wholesome food that you can feel good about. "The Whole Life Nutrition Cookbook" on my sidebar is my favorite. I hope to get their new one soon!
Here it is:
Hazelnut Pumpkin Spice Muffins

photo from nourishingmeals.com

"I used Bob's Red Mill Hazelnut meal/flour in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You'll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding."

Dry Ingredients:
2 cups hazelnut flour

½ cup coconut flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 tablespoon cinnamon

1 teaspoon ginger

¼ to ½ teaspoon nutmeg

Wet Ingredients:

1 cup pumpkin puree

½ cup maple syrup

6 large organic eggs

Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners. 

In a large bowl, whisk together the dry ingredients. In a blender, puree the wet ingredients. You can also whisk them together, but I find the blender method much easier. 

Pour the wet ingredients into the dry and whisk together until thoroughly combined. Spoon into muffin cups. 

Bake for 30 minutes. Cool on a wire rack. Source: NourishingMeals.com