I eat these pumpkin muffins year-round as they are reminiscent of my favorite dessert: pumpkin pie.

Not only are they delicious and moist, but they are packed full of nutrients. The pumpkin provides the immune-supporting Vitamin A. The almond flour and the ground seeds are a good source of protein and healthy fat, which help to stabilize blood sugar.

You can use fresh or canned pumpkin. I used canned this time because I had it in the cupboard and it was easy.

I often eat these for breakfast. My kids love them with chocolate chips added for a healthy snack or dessert. I often make a double batch and freeze half for later.

Gluten-Free Pumpkin Muffins

Puree, in a blender or food processor, the following ingredients until smooth:

• 1/4 cup unsweetened almond milk (or any milk substitute)
• One 15 oz can pumpkin
• 1/3 cup avocado oil
• 1/3 cup honey
• 1 tbsp pumpkin pie spice
• 1/4 tsp salt
• 1 egg

In a large bowl, combine and mix together:

• 1 cup teff flour (I use Bob’s Red Mill brand…or you can use oat flour)
• 1 cup almond flour/almond meal
• 1/4 cup ground seeds (ground pumpkin seeds or ground flax)
• 1 tsp baking soda
• 1 tsp baking powder

• 1 cup chocolate chips (optional)

Add the pumpkin mixture to the flour mixture and mix until moistened. Add chocolate chips if desired. Spoon into a greased muffin pan.

Bake at 350 F for 35 minutes.

Makes 12-16 muffins.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.