Pumpkin Breakfast Cookmuffins

2 cups whole wheat flour or Buckwheat Flour 

1 cup old fashioned oats 

1 tsp baking soda 

1 tsp pumpkin pie seasoning or a Combination your favorite fall spices (turmeric, fresh ginger, cloves, fresh ground nutmeg, lots of cinnamon)

1/4 tsp salt 

1 15 oz can pumpkin puree or fresh mashed sweet potato 

1 cup coconut oil or blood orange olive oil or Butter Olive Oil (I prefer Coconut Oil)

1 cup brown sugar 

1 large egg 

Coconut Flakes unsweetened - A handful (optional)

1/2 cup roasted pepitas (optional)

1/2 cup dried cherries or raisins (optional)

PB protein powder (optional) 

chia seeds - about 1/4 cup (optional)

Flax seed - ground (optional)

Directions: 

Preheat oven to 350F

Combine flour, oats, baking soda, pumpkin pie seasoning or your option of spices, salt and whisk to combine. 

Mix together at medium speed, pumpkin puree, oil, brown sugar and the egg. After it is combined add in the last 4 ingredients and then mix the flour into the wet ingredients. 

Scoop cookies onto a lined parchment baking pan and make about 16 mounds. Flatten the mounds so cook evenly for about 20 minutes. Let the cookies cool on a wire rack. Store at room temp 2 days or freeze. 

*Recipe adapted by GH 2016