Happy Fall y’all! It doesn’t really feel like Fall until all the pumpkin flavored goodies come out. Below is my recipe for gluten-free, flour-free, sugar-free, nothing artificial, paleo approved, advanced plan approved pumpkin muffins that you can enjoy without compromising your health. Typically, muffins are very inflammatory and made with damaging flours, oils and sugars. Flour turns to sugar within seconds in your mouth, and sugar is the sweetest poison. Found correlated to nearly every disease, sugar is a known toxin, an anti-nutrient, causes hormonal and metabolic imbalances, is the primary reason for high cholesterol, promotes cancer, is at the root of obesity and diabetes, causes inflammation, fuels cancer cells and makes the body acidic, all disease thrives in acidic conditions. Even whole wheat flour, still turns to sugar all the same and can have dangerous effects. Unless grains are eating in their whole form and organically when possible, it's best to avoid them when highly processed. According to Dr. Mercola wheat germ, “Even in small quantities, wheat germ can have profoundly adverse effects. It may be pro-inflammatory, immunotoxic, cardiotoxic ... and neurotoxic”.(Mercola.com). Luckily, there are plenty of alternatives you can use to still enjoy your favorite comfort foods, while allowing food to do what it should do, nourish you.
Muffins:
1 ½ cups blanched almond flour
¼ tsp sea salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/4 tsp ground cloves
2 TBS coconut oil
½ cup xylitol
3 vegetarian fed eggs
1 cup of organic pumpkin
In a mixing bowl combine all dry ingredients. Cream butter or coconut oil with xylitol. Once creamed, add in one egg at a time and blend until smooth. Combine both wet and dry ingredients. To avoid the toxicity leaching of Teflon, line each muffin tin with paper liners. Spoon batter into the pan. Bake at 325° for 30-40 minutes.
Sweet Vanilla Cream Spread:
8oz organic cream cheese (raw if possible)
3 tablespoons powdered xylitol or you may use your favorite liquid stevia to tatse-- vanilla or toffee flavor are my favorite!
½ tsp vanilla extract (no sugar added, check the label)
Use a magic bullet or coffee grinder to pulverize xylitol. Blend xyilitol with softened cream cheese, add in vanilla and mix until smooth and sweet. If using liquid stevia blend all ingredients together until smooth. Whip cream cheese with hand mixer if you’d like it fluffier.
