Egg-Free Squash Muffins

1 1/2 Cup Pumpkin Seed Flour
1 Cup Almond Flour
1 1/2 tsp baking soda
1/2 tsp each: cinnamon, allspice, cloves
1/4 Cup water mixed with 1/2 cup honey, 1 cup squash and 4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp gelatin
2 tsp SCD vanilla

Preheat oven to 300 degrees. Line 2 muffin pans with 18 liners. Mix flours, baking soda and spices in large bowl. In smaller bowl, mix water, honey, squash, pear sauce and vanilla. In separate bowl, dissolve gelatin in boiling water. Add to wet ingredients. Mix wet ingredients into dry ingredients. Spoon mixture into liners 1/2 full. Bake 45 - 50 minutes. Muffins are done when they spring back from the touch. (Almond flour can be substituted for pumpkin seed flour).