Yowza! Fightin’ Good Honey Harvest Pumpkin Muffins are terrific!  But shhhh…  be sure to keep that information to yourself, otherwise people will know and then… POUF!  All your precious Pumpkin Muffins will vanish right before your eyes and you won’t have any left the next day!

When it comes to enjoying these super-yummy (but incredibly healthy) Pumpkin Muffins, there are two types of people.  And both types insist that THEY are the only ones that are right!  The first group says (with wicked, satisfied grins) that these pumpkin cinnamon-spicy muffins should ONLY have semi-sweet chocolate chips baked in them.  But the “raisin group” virtuously insists (with a withering glance at “those other folks”) that raisins are natural and healthy so, of course, the only way to enjoy a Pumpkin Muffin is with raisins. 

Now, it may surprise you, but Pumpkin Muffins are also a great favorite among stuffed teddy bears.  In fact these muffins earned the name “Fighting Good Honey Harvest Pumpkin Muffins” because our stuffed bears, Praline and Linzer would always get in a tussle over whose turn it was to chose whether chocolate chips or raisins should be stirred in the batter.   

But yesterday when it was Praline’s turn to choose, and Praline ALWAYS chooses chocolate chips whereas Linzer ALWAYS chooses raisins ~ Linzer decided not to fight!  Instead (much to our amazement) Linzer generously suggested that if the batter was divided in half, “Praline, you could put double the amount of chocolate chips in your half of the batter.” 
  
Well, before Praline had time to realize that half of the entire batch of muffins would be made with RAISINS (which are far too healthy for her taste) Linzer handed her a mixing bowl heaped with chocolate chips and with a humble bow of his curly furry head, said persuasively,  “Beautiful Praline, shall I spoon your half of the batter on top of this mountain of chocolate chips?”

“Beautiful Praline” indeed! “Mountain of chocolate chips.”  Hmmmpf.  

But, I must admit that all the teddy bears are supremely happy with their Fightin’ Good Honey Harvest Pumpkin Muffins.  However it does seem to me that Linzer is smiling the most.

Fightin’ Good Honey Harvest Pumpkin Muffins
These easy-to-make, grain-free (gluten and dairy free) muffins are loaded with pumpkin, sweetened with honey (no sugar) and are  fabulously delicious.  Both kids and adults love these – in fact you might need to make a double batch!

  1. Preheat oven to 350 degrees F.  
  2. Line cupcake/muffin pan with cupcake papers ~ 24 mini-muffins or 12 regular size muffins.

Ingredients:
2 cups almond flour 
2/3 cup ground flaxseed
1/3 cup coconut flour

2 teaspoons ground cinnamon
 
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 level cups (15 oz. can) pumpkin ~ use pure pumpkin, not pumpkin pie filling
2 tablespoons oil ~ I use a mild-tasting olive oil

1/2 cup honey

4 large eggs

1/4 cup milk of your choice ~ I use refrigerated coconut milk 
1 cup raisins or chocolate chips (use raisins for sugar-free)
 

  • Linzer’s Recommendation:  Divide the batter in half and stir in 1/2 cup of raisins in one half and 1/2 cup chocolate chips in the other half.
  • Praline’s Recommendation:  Add 20 pounds of chocolate chips per 1/2 cup of batter.  (I suggest you ignore Praline’s recommendation!) 


Gimme Gluten Free 
Fightin’ Good Honey Harvest Pumpkin Muffin Directions

 

1.   In a large mixing bowl whisk together almond flour, flaxseed, coconut flour, spices, baking soda and salt until thoroughly mixed

2.  Add pumpkin, oil, honey, eggs and milk  Whisk until smooth.  Stir in raisins or chocolate chips.  

  • NOTE:  If you are a nut lover – sprinkle your pumpkin muffins with some chopped walnuts!

3.  Spoon into lined cupcake/muffin pan; each muffin will be very full.  Bake until golden brown approximately 33 ~ 35 minutes.  Enjoy your muffins! 

  • Tip: Insert a toothpick all the way down in a muffin; if it comes out “clean” then your muffins are done.  Another tip is to lightly press on the top of a muffin; it will “spring back” if it’s done.
  • Store leftover muffins, tightly covered in the refrigerator.



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