Place all the ingredients in a blender and blend until well combined. If making a vegan version of this recipe, substitute 2 tablespoons ground flaxseed mixed with 6 tablespoons of water for the eggs.
Pour the batter into a lined muffin tin; each cup should be 3⁄4 full. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Food Babe at https://foodbabe.com/organic-pumpkin-muffins-recipe-your-whole-family-will-love/