What can they have for snacks other than veggies, nuts, organic jerky occasionally, meat roll ups... VARIETY is the SPICE OF LIFE after all, right?
Speaking of spice, Pumpkin is one of my all time favs to work with, always has been. So it makes sense that as I embark on the wheat free, gluten free journey I would turn to pumpkin. I found a recipe at Tropical Traditions for Pumpkin muffins, I really didn't tweak much at all.
Gluten Free Pumpkin Muffins
1/2 cup coconut flour
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
1/2 cup pumpkin puree
1 tsp vanilla
1/2 cup coconut oil, melted
3/8 cup pure maple syrup ( abt 3 1/2 oz)
Preheat oven to 400F. Grease muffin pan with coconut oil or line with paper liners.
Sift dry ingredients together.
Whisk wet ingredients. Gradually Whisk in flour to pumpkin mixture until no lumps remain.
Divide between 12 large muffin cups, or 36 mini.
Bake 12 min or until toothpick in center comes out clean for large.
Optional Cream Cheese Frosting:
8oz cream cheese, softened
1/2 c butter, softened
1/4 c maple syrup or honey
1 tsp vanilla extract
Combine all and Beat in electric mixer till light and fluffy.