Pumpkin Blackberry Muffins (GF OF and Vegan)

2 flax eggs (2 Tbsp ground flax seeds + 5 Tbsp water) set aside
½ cup plant milk + 1 tsp apple cider vinegar, set aside

Dry Ingredients
½ cup gluten free oats + 2 Tbsp millet, finely ground
½ cup almond meal
¾ cup gluten free flour mix
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp allspice
½ tsp nutmeg
shake of sea salt

Wet Ingredients
1 cup pumpkin puree
¼ cup sucanat (sugar cane natural) or coconut palm sugar
3 Tbsp maple syrup
1 ½ tsp vanilla, optional

1 cup fresh blackberries

Combine dry ingredients and stir.  Combine wet ingredients in separate bowl and whisk together.  Add wet to dry and mix just til combined.  Fold in blackberries.  If your blackberries are large you may want to cut them up.  Or you can fill muffin tins with batter and put berries on top pushing them into batter.  Sprinkle muffins lightly with sucanat.  Bake at 375 for 20-25 minutes. 

For the pumpkin, I used what was left over from the chili I made the day before.  It only was 2/3 cup so I added ½ cup of no sugar added applesauce.  Why ½ cup?  That is the serving size of the individual applesauce I had on hand!