I hope this post finds you healthy and happy.

I have to be honest, Halloween is my least favorite holiday. I absolutely loathe being scared. I like happy, bright and joyful days. Watching TV around this time of year is always a challenge as well. I feel like I’m muting a scary commercial or changing the channel to avoid images of zombies and mass murderers (which inevitably are stuck in my head all night).

It’s also a Nutritionists nightmare! Processed candy galore and poor kids with sugar highs that last all of October and November. Oh goodness, I’m having palpitations!

So as I wish you all a joyful and safe day, I’ll leave you with a little pumpkin treat!

Almond Flour Pumpkin Muffins

1/4 cup soft butter, ghee, or coconut oil
6 eggs
1 inch ginger root, peeled and grated finely
3 tablespoons coconut flour
1 teaspoon sea salt
1 teaspoon cinnamon (I always use more)
1 teaspoon vanilla
2 cups almond flour
1-1/2 cups cooked pumpkin or squash
1/2 teaspoon baking soda (optional)
1/4 to 1/3 cup honey (depending on how sweet you like your treats)
Coconut oil for oiling muffin pan

Preheat oven to 375 degrees F.  In a food processor, combine butter, eggs, ginger, coconut flour and salt. Blend well. making sure the coconut flour is well mixed in.  Add remaining ingredients and mix well. Line muffin pan with liners if desired and dot liners with coconut oil or grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. I sprinkled a little grated organic dark chocolate on the top of mine. Last, but not least…ENJOY!

Check out healthhomehappy.com for more grain free recipes.

Shine Bright Friends!