Check out these delicious and gluten-free pumpkin muffins from Dr. Sarah Axtell’s blog, Nature Nourishes. According to Dr. Axtell – not only are they delicious, but they are packed full of nutrients. The pumpkin provides the immune-supporting Vitamin A. The ground pumpkin seeds are an excellent source of Zinc, which is also good for the immune system. So nice that nature knows what we need at this time of year! And the almond flour and the ground pumpkin seeds are a good source of protein and healthy fat, making them very moist!
Gluten Free Pumpkin Muffins
Puree, in a blender or food processor, the following ingredients until smooth:
1/4 cup almond milk
one 15 oz can pumpkin or 1.5 cups fresh cooked pumpkin
1/3 cup grapseseed oil or butter or coconut oil
1/3 cup honey
1 tbsp pumpkin pie spice
1/4 tsp salt
In a large bowl, combine and mix together:
1 cup teff flour
1 cup almond flour/almond meal
1/4 cup ground pumpkin seeds (grind in a coffee grinder)
1 tsp baking soda
1 tsp baking powder
Make a “well” in the dry ingredients. Add the pumpkin mixture to the flour
mixture and blend until moistened. Spoon into a greased muffin pan.
Bake at 350 F for 25 minutes.
Makes 12-16 muffins.
Dr. Sarah Axtell is a naturopathic doctor in Milwaukee, WI, providing holistic health care for the entire family. She specializes in many different chronic health conditions such as hormonal imbalances, auto-immune diseases, gastro-intestinal disorders, cancer, anxiety and weight loss. Dr. Axtell has a private practice, Lakeside Natural Medicine, in Shorewood, WI, and offers a series of seasonal group detoxification cleanses at Invivo Wellness.