Guys, this recipe is SO good, I just have to share it with you. Because we started the GAPS diet (you can read about it here), I have been wondering what the holidays would look like as far as treats go… Well, I have officially found my holiday treat that is totally GAPS legal.
Drum roll please…
Gluten Free Pumpkin Pie Muffins!!!
These muffins are quick, easy, and delicious! The perfect after-dinner dessert (I’m thinking Thanksgiving day) and great to have for breakfast in the morning as well (maybe even as you open your gifts at Christmas). They taste just like the filling of a pumpkin pie and are great for taking on the go. They are so, so good… I have been eating them all day… even as I type this!
Okay, I’ll just cut to the chase and give you the recipe with instructions. Enjoy!
Gluten Free Pumpkin Pie Muffins | GAPS
Makes 12 muffins
1/4 cup melted butter (or coconut oil)
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 1/4 cups almond flour
1 1/2 cups pumpkin puree
1/2 teaspoon baking soda
1/2 cup honey
Coconut oil or melted butter to coat muffin tin.
Preheat your oven to 300. Coat muffin tin with coconut oil or melted butter, set aside.
Beat butter, eggs, salt, cinnamon, cloves, and nutmeg together in a bowl or stand mixer. Make sure the butter is not hot when mixing (you don’t want it to cook the eggs!).
Add the remaining ingredients and mix well. Spoon into the muffin cups filling just to the brim. These muffins will not rise much, so make sure the cups are full. Bake in the oven for 30 minutes or until a knife inserted in the middle comes out clean.
These muffins are on the custardy side, so they may not look “done” when they actually are. Use a knife or toothpick to check that they are set in the middle and you’ll know when they are done.
Remove from oven and serve warm with coffee or apple cider. Store them in an airtight container in the fridge. They also make a great cold treat!
Try not to eat them all in one day!
Here is a printable version as well: