While I have switched over to a no grains, no sugars, no processed food diet, my little one has not. When I ask her why she doesn’t like to eat what mommy cooks for her response is “Because it’s yucky!” Even if she takes a bite of a new dinner placed in front of her and says ‘Yum!’ she will still not eat it and follows that ‘Yum!’ with a big swig of milk (to get the taste out??). So when I tried this gluten-free pumpkin spice muffins recipe from Real Food Whole Health’s blog I wasn’t expecting much. I made a similar recipe for blueberry muffins posted on the Well Fed Homestead blog (again, out of this world yummy) she was only interested in picking out the blueberries, leaving the rest behind.
To my utmost surprise she ate the first one in the blink of an eye and then said,
I almost fell out of my chair.
“Really??” I said.
“Yes!” she said. “These are my favorite!”
Needless to say between the two of us we ate the entire batch of 18 muffins over a two-day period.
I did made two small alterations to the pumpkin spice muffins. Instead of using sucanant or coconut sugar, I used honey (honey is the only sweetener allowed on the GAPS diet). I had some left over pumpkin puree from Thanksgiving which was about a cup and a half. The recipe only called for one cup of pumpkin. I definitely didn’t want 1/2 cup of pumpkin puree hanging out in my fridge, so I just threw it all in. While the muffins had a VERY strong pumpkin flavor, it is actually what makes these a top contender for my favorite recipe found so far.