Gluten-Free Pumpkin Sweets

Many people are on a gluten-free craze, but many of us absolutely must adhere to a gluten-free diet in order to remain healthy and/or pain-free, because our bodies can't process wheat/gluten protein.  Now, honestly, a lot of gluten-free food is either tasteless or downright nasty!

Enter the Paleo diet... and guess what? It contains recipes that are gluten-free, and the following is my fave:

Paleo Pumpkin Muffins
 Ingredients:
1 1/2 Cup Almond Flour 
1/3  Cup Tapioca Starch
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice or apple pie spice
1/8 teaspoon salt
1/2 Cup raisins or chopped cranberries
3 Large eggs
1 Cup canned pumpkin (can use baked, mashed butternut squash)
1/4 to 1/3 Cup maple syrup (or honey, if your sweet tooth is as greedy as mine!)

1. Liberally grease muffin pans with virgin coconut oil
2. Combine dry ingredients and raisins or cranberries in a medium bowl. Whisk the eggs in another bowl (large). Add the pumpkin or squash and maple syrup or honey. Mix to combine.  Add the dry ingredients and mix until thoroughly combined.
3. Pour the mix into muffin cups.
4. Bake at 350 degrees F for about 25 minutes until muffins pull away from the sides of the pan and a toothpick inserted into the center of the muffins comes out clean.
5. Allow muffins to cool in pan for 10 to 15 minutes, then run a knife around the sides and invert over cooling rack.  When cooled, cover and store for 3 days at room temperature, or refrigerate for longer storage.

These muffins freeze well, and can be popped in the microwave for about 30 seconds or less to thaw and warm.

The original recipe makes jumbo muffins (8) at 187 calories each; but I use a regular sized muffin tin for 12 muffins at 125 calories each.
 

ENJOY!!