Pumpkins--not just for carving...

Yes, carving is fun. But so is eating.



 Yummerz.

These are SO GOOD. Moist, delicious, not too sweet.

A perfect paleo friendly, gluten free, nutritous, delicious start to your day.


Paleo, Gluten Free, Dairy Free Pumpkin Muffins.

Ingredients:
1½ cup – almond flour

1/3 cup tapioca flour (or arrowroot powder)
1 teaspoon – non aluminum baking powder
1 teaspoon – baking soda
1½ teaspoon pumpkin pie spice or apple pie spice (5 calories)
1/8 teaspoon – salt

1/2 cup raisins or cranberries (optional)--you could also try dark chocolate chips..yumo
3 large – whole eggs
3/4 cup – canned pumpkin; I used mashed, baked pumpkin
1/4 to 1/3 cup maple syrup or honey depending upon your sweet tooth

Liberally grease 8 muffin tins with cooking spray.

If you have empty muffin tins you will need to fill them half way up the sides with water to prevent warping during baking. Be careful when removing the pan from the oven to avoid getting burned by the hot water!

Combine the almond flour, tapioca, baking powder, baking soda, spice, sea salt, and optional raisins/cranberries in a medium bowl. Whisk the eggs in another bowl or the workbowl of a food processor fitted with a metal blade or in a blender. Add the pumpkin or squash and maple syrup or honey. Mix to combine. Add the dry ingredients and mix until thoroughly combined.

Pour mix into the 6 tins. (actually got 9 muffins out of this recipe)  

Bake at 350 degrees F for about 25 minutes on the middle rack in the oven until muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 10 to 15 minutes, then run a knife around the sides and invert over a cooling rack. When cool, cover and store at room temperature for up to 3 days or refrigerate for longer storage. They also freeze well. 

Note 2: Maple syrup has a lower carb and calorie count per tablespoon compared to honey.

Orginal recipe came from here (and was modified based on what I had available and our personal preferences) http://www.thehealthycookingcoach.com/2010/02/if-you-love-or-once-loved-pumpkin-bread-and-muffins-but-youre-avoiding-wheat-gluten-or-grain-youll-love-this-tasty-r.html

Note 1: If you can find a pumpkin at your farmers market (make sure they are the type for eating, sometimes called 'pie pumpkins', not carving--those are NOT good to eat-low nutrients and taste) try making the recipe with fresh baked pumpkin. If that's not in the cards just get regular canned pumpkin (no added sugar-don't get pie filling).

I hope you enjoy!!

What's your favorite gluten free start to your day? I love eggs, don't get me wrong, but I get a little sick of them...