Gluten-free Dairy-free Pumpkin Muffins

Ingredients

• 1 1/2 cup Almond Flour (Bob's Red Mill)
• 3/4 cup Organic Canned Pumpkin
• 3 large Free Range, Organic Eggs
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1 1/2 tsp Pumpkin Pie Spice
• 1/8 tsp Salt
• 1/4 cup Agave Nectar
• 1/3 scoop Vanilla Whey Protein (optional)

Instructions

Preheat oven to 350 F.  Grease 6 muffin tins with coconut oil.  Mix all ingredients.   Pour mix into the 6 tins.  Place on middle oven rack and bake at 350 F for 25 minutes.  Garnish with whole almonds.

Autumn’s Delight: Pumpkin Dessert

Autumn’s Delight: Pumpkin Dessert

From Alternatives Newsletter Fall 2007

Nothing says fall like pumpkin and dessert.  But not all pumpkin desserts are equal.  This easy pumpkin custard recipe is a sure crowd-pleaser on a crisp fall day.

Pumpkin Custard

3 cups almond milk (or regular milk if your system can tolerate dairy products)

2 tsp. stevia powder (artificial sweetener)

3 cups pumpkin – canned or fresh

6 eggs, slightly beaten

1 ½ tsp. vanilla

1 tsp. cinnamon

½ tsp. sea salt

½ tsp. each ginger, cloves and nutmeg

4 TB butter

¼ cup molasses or ¾ cup agave nectar or maple syrup.

Combine pumpkin, stevia and other sweeteners, salt, spices and melted butter.  Mix thoroughly on low speed.  Combine milk and eggs, and add to pumpkin mixture.  Mix on low speed until well blended.  Use custard cups or a 9 by 13-inch pan.  Bake on a tray in ½ inch of water at 325 degrees for 60 to 65 minutes or until a knife inserted into the center comes out clean.