Have I ever told you how much I LOVE pumpkin muffins?

Actually, pumpkin anything. If it's got pumpkin in it, I'll take it. Pumpkin pie. Pumpkin bread. With chocolate chips. YUMMY!

The pumpkin muffins I have tried since being on the GAPS Diet were pretty good. But I'm not in the market for "pretty good". 


I want slap-your-momma good. 

Not from the South? Sorry. It's a phrase we sometimes use when exclaiming how good someone's cooking is. I promise I won't really slap your momma if she makes something delectable for me.

Anyway, here's my take on GAPS-friendly pumpkin muffins. 

What you need:
Preheat the oven to 400 degrees and line your muffin tin.
5 Tbsp. flax seed meal
1 cup filtered water
5 eggs, preferably pastured
3 cups pumpkin puree (try roasting your own pumpkin!)
1 1/2 cups coconut flour
1/2 cup coconut oil, melted
1/2 to 2/3 cup honey, depending on how sweet you like it
1 Tbsp. cinnamon
2 tsp. baking soda
2 tsp. allspice
1 tsp. sea salt, fine not coarse
1 tsp. ground ginger
1 tsp. ground cloves

First, in a bowl combine the flax seed meal and water and stir well. Set aside.


Next combine the rest of the ingredients in a large mixing bowl and mix well. Add in the flax/water mixture and blend until combined. Just like with the Apple-Cinnamon muffins, I used my cookie dough scoop to get equal-sized muffins. Bake 20-22 minutes and check for doneness by pressing your finger lightly into the center of the muffin. This recipe made three dozen muffins for me.


If you're not on GAPS, please feel free to stir in some dark chocolate chips before baking.


And next time I come up with a pumpkin recipe, I'll try to have it posted BEFORE Thanksgiving, OK? OK.