Fall is apple and pumpkin picking season, a favorite tradition that my family, my mom, and I have enjoyed for many years.  After spending the afternoon in the apple orchard, we always end the day with choosing a couple of perfect pumpkins.

The smell of pumpkin and cinnamon muffins baking in the oven definitely screams ‘fall’.  These muffins are gluten-free and dairy-free with only a touch of honey.  You can buy a fresh pumpkin to cook or use canned (preferably a tetra pak) pumpkin for this recipe.

Pumpkin Muffins

makes 12 regular size muffins

1 1/2 c almond flour

1 tsp baking powder (aluminum free)

1/2 tsp baking soda

1/4 tsp celtic salt

1 1/2 tb cinnamon

1/2 tsp ginger

3/4 -1 c pumpkin (I split the 15 oz tetra pak to make 24 muffins)

3 lg organic pastured eggs

3 tb raw honey, or sweetener of choice (add more or less to taste)

1 tsp vanilla (opt)

Preheat oven 350 degrees.

Grease muffin pan with coconut oil or palm shortening.  Mix the dry ingredients, add the wet.  Mix well, no clumps.  Fill muffin cups about half full.  Bang the pan on the counter a few times to disperse the batter evenly.  Bake 20-25 minutes on the middle rack. Mine are done at 22 minutes.  Cool in the pan for 20-30 minutes, then carefully loosen and complete cooling on a rack.  If you remove them from the pan to soon, they tend to stick.

Possible additions: dried fruit, chopped nuts, soy free chocolate chips, etc.

Possible toppings: cream cheese frosting – soften 8 oz of cream cheese and add about 1 tb honey (to taste) and 1 tsp vanilla, mix well

whipped cream

whipped coconut cream