Sprouted Pumpkin Walnut Muffins

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4 c Sprouted wheat flour
4 tsp baking powder
1 tsp sea salt
2 tsp cinnamon
1/4 tsp nutmeg
1 cup maple syrup
1/2 c coconut oil, melted
2 eggs
2 c non-dairy milk
1/3 c pumpkin
3/4 c walnuts, chopped
Preheat oven to 400 degrees. Grease 24 muffin cups or use paper muffin cups.
Mix all the dry ingredients, then add the wet ingredients to the dry, excluding the walnuts. Once the wet and dry ingredients are blended, fold in the walnuts to incorporate.
Fill muffin tins to 2/3 full and bake for approximately 10 minutes for regular sized muffins or until toothpick inserted in the middle comes out clean.
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