Step 1

Preheat the oven to 375ºF (190ºC) and line a muffin pan with 10 parchment paper liners. They will not stick to parchment or the staybrite foil liners, but regular paper, I don't recommend.

Step 2

Add the spelt flour (OR the oat and brown rice flour), baking powder, pumpkin spice and salt to a large bowl, and whisk well.

Step 3

To a separate medium bowl, add the syrup, milk, pumpkin and yogurt and whisk until smooth. Pour the liquids over the dry and add the cherries at the same time. Stir gently until the batter comes together and is smooth. DO NOT over-mix the batter, which can result in dense muffins. As soon as the flour is mixed in, stop stirring.

Step 4

Divide the batter into the 10 liners. I recommend using an ice cream scoop, this will yield nice round dome tops and a better overall interior texture. Top with the pumpkin seeds if desired and gently press them into the batter, just so they stick.

Step 5

Bake for 15 minutes on the middle rack. They are done when they have risen, are golden and a toothpick comes out clean. Mine were perfect at 15 minutes, be VERY careful about over-baking these or they can turn dry. Cool 20 minutes in the pan and then remove to a cooling rack and enjoy! These are fantastic with a hot cup of coffee. Keep the extras covered tightly so they don't dry out.