My idea of the ultimate breakfast looks like a big whopping slice of pumpkin bread. ❤ But, really? Can that be the best thing for me? I mean, the whole loaf has like 2 CUPS of sugar in it–and yeah, I guess the pumpkin’s probably good for me–but the nutritional aspect is pretty much lost at this rate. 😦 “There has to be a better way,” I mused. And sure enough, I found it–in addicting muffin form!
Introducing your new best friend; created by Nicole from glutenfreeonashoestring.com! 😀
The only way I changed this recipe is in the sugar; I used regular white sugar instead of coconut palm sugar. And 3/4 cup still sounded like a bit too much to me…so I cut it back to 1/2 cup and held my breath as they baked…and they turned out just fine! 😉
I thought these little guys were perfect in every way, but one of my siblings thought they were a bit bland. So next time, I’m going to add the 1 tsp. of cinnamon, extra 1/2 tsp. of salt, 1/2 tsp. of nutmeg, and 1/4 tsp. of cloves from my favorite pumpkin bread recipe and see how that tastes. Let me know if you try it out before I do!
Here’s to all fellow muffin addicts! 😉
Country Crafts 'n Cookin' 