Pumpkin cranberry pecan muffins

I don't know about where you live, but right now my region is bursting with Autumn russets and gold. The trees are dappled with pumpkin orange and apple red leaves. It is truly a beautiful season.

That is why today I have posted this g-free, df and vegan Pumpkin Cran-Pecan Muffin recipe that is simply brimming with ll ingredients Autumn.

To top this morning snack off here is a recipe for a simply delicious Pumpkin-Butter:

PUMPKIN BUTTER RECIPE

1/4 cup pumpkin puree
1/2 cup soft butter or coconut butter
2 tbsp cinnamon sugar

Blend the ingredients together in a food processor until it is one solid colour. Keep refrigerated.

About Pumpkin:

I have psoriasis so I am always looking for foods that will feed good skin health. Pumpkin definitely makes the list! Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.

The good thing is as small as 80 grams or 3 tbsp of diced pumpkin counts as a portion of vegetables. That means on slice of pumpkin pie or two pumpkin muffins contain a full portion of vegetables! Suddenly salads ? are not my only source of vegetables. Don't get me wrong I love salads but sometimes they can get monotonous, ya know? Maybe that I just me, hmm...

What foods do you eat for skin health? Are you interested in knowing more about the health benefits of pumpkin?

Leave your comments below, I always love hear from you and I know @lifeaftergluten_a.g._cookbook other followers love hearing your feedback too!

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recipe shopping list

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pumpkin cranberry-pecan muffin recipe

#pumpkinseason #glutenfreemuffins #dairyfreemuffins #veganmuffins

ingredients

300 grams  oat flour, certified gluten free
20 grams  double acting baking powder
2 grams/1 tsp cinnamon, ground
1 gram/1/2 tsp  nutmeg, grated
300 grams  dairy-free milk
300 grams  pumpkin purée
200 grams  demerara style brown sugar

optional add-ins
100 grams  pecans, toasted and chopped
100 grams  dried cranberries
100 grams  frozen cranberries

method

Preheat your oven to 177°C (350°F). Line a muffin tin with paper cups.

In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon and nutmeg. Create a well, a depression, in the centre of the flour.

In a separate bowl combine all the dairy-free milk, pumpkin puree and brown sugar. Mix thoroughly. Pour these wet ingredients in the well. Mix quickly. Fold in the pecans, dried and frozen cranberries. Immediately, fill each muffin cup 7/8s full. Makes 16 medium muffins or a dozen large muffins.

Bake for 15 to 18 minutes.