Recipe: Gluten Free Pumpkin Muffins

These days there are many of us that are going gluten free.  Fall is a good the time of year to bake and muffins are the perfect start.  Pumpkin muffins are a favorite especially in October & November.  A friend of mine from Devine Health from the inside out, came me up with a healthy version that is also gluten free.

These pumpkin muffins are made with coconut flour. I prefer baking with coconut flour for various reasons. One being that it is very low carb and not a starch, but it is fibrous. So you avoid dumping more sugar into your bloodstream essentially when you use coconut flour in your baked goods. Also, in order to make coconut flour work in baked goods you have to use a lot of eggs. Some people complain about this, but I find it to be a good thing, as it’s a great way to get more nourishment into my kids. I know good eggs can be a bit more money, but it’s so worth it when you know your kids are being far more nourished.

Pumpkin Muffins (Gluten/Grain Free)

Ingredients:

• Makes 2 dozen muffins
• 15 oz. can of organic pumpkin
• 1 dozen eggs
• 2/3 cup melted ghee, butter or coconut oil
• 1 cup honey
• 2 Tbsp. vanilla extract
• 1/2 tsp. salt
• 1 1/3 cups coconut flour
• 4 tsp. ground cinnamon
• 2 tsp. ginger
• 1 tsp. nutmeg
• 1/2 tsp. allspice or cloves or cardamom (optional)
• Add in options; 1 cup walnuts or pecans, 1 cup golden raisins or dried cranberries, 1/2 cup dates 1 cup chocolate chips or top with pumpkin seeds. Mix and match as you like.

Instructions:

1. Preheat oven to 350. Butter 2 muffin tins, set aside.
2. In a mixing bowl mix all wet ingredients, until well combined.
3. Sift in coconut flour and stir well.
4. Stir in whatever additional items like walnuts, choc chips or dried fruit.
5. Spoon into prepared muffin tins.
6. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Allow muffins to cool for 5 minutes before removing from pan.