Not everyone gets into the pumpkin craze and I’m not one for pumpkin spice lattes but give me a mug of hot cider and a slice of pumpkin pie and I’m one happy girl! These muffins bring a little spice of the season to breakfast or afternoon tea.

Tips to get you started:

· I used Elleno’s Pumpkin Pie yogurt; however plain Greek yogurt may be used instead. If using plain Greek yogurt, I would recommend adding a little more sugar and a little more of each of the spices to compensate.

· I use home made pumpkin puree; canned organic pumpkin puree may be used instead.

· I added some banana to enhance sweetness and texture, this may be left out.

Prep time: 15-20 minutes

Cook time: 20-25 minutes

Serves: 24 small muffins

Ingredients:

8 Tablespoons unsalted butter at room temperature

1 Cup packed brown sugar

1 Tablespoon vanilla extract

¼ Cup sliced ripe banana

4 Large organic eggs

1 ½ Cups Elleno’s pumpkin pie yogurt

1 Cup pumpkin puree

½ Teaspoon ground cardamom

½ Teaspoon ground cloves

1 Teaspoon ground nutmeg

1 ½ Teaspoons ground cinnamon

1 Teaspoon coarse kosher salt

1 Teaspoon baking powder

1 Teaspoon xanthan gum

1 Cup almond flour

1 ½ Cups Krusteaz all-purpose gluten free flour

Optional: 1 Cup chopped walnuts, shelled

Optional: Pepitas for topping

Part one: Prepare two 12 “cup” muffin pans with paper wrappers and set aside. Preheat oven to 350 degrees F.

Part two: Place butter and brown sugar into the bowl of a stand mixer and cream together. Add vanilla, yogurt and pumpkin puree and blend for about 30 seconds at a medium speed.

Part three: Add eggs one at a time, beating after each addition. Add all spices, salt, baking powder, xanthan gum and almond flour and blend for about 30 seconds, or until the flour has been incorporated. Add the all-purpose flour one ½ cup at a time, blending after each addition. If using, add walnuts and blend until incorporated.

Part four: When all ingredients (except the pepitas) have been incorporated, fill prepared muffin tins to about ¾ full. If using, sprinkle a few pepitas over the top of each muffin. Bake for 20-30 minutes at 350 degrees F. Allow to cool on a wire rack before serving.

Serving suggestion: Enjoy with a warm mug of tea or cider.

Tiny chefs at home? They can help:

· Measure ingredients

· Place paper wrappers in the muffin tins

· Fill muffin wrappers

· Top the muffins with pepitas

Nutrition information: Serving is calculated as one muffin.

Total Calories: 198

Total Fat: 10.9 g

Cholesterol: 41.7 mg

Sodium: 153 mg

Total Carbohydrates: 21 g

Sugars: 11 g

Protein: 4.5 g