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 olive oil
• 1/3 cup honey or maple syrup
• 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.