Who doesn’t love pumpkin this time of year? Everywhere you look there are pumpkin flavored coffees, cookies, pies, breads and pastries. I even saw pumpkin ice cream featured at my local supermarket.
Although it’s easy to find pumpkin flavored treats everywhere, it can be difficult to find healthy versions of your favorites. This wheat- and dairy-free Pumpkin muffin recipe is not only healthy but it will also satisfy your holiday pumpkin cravings.
Don’t forget to allow the muffins to cool completely before you add the glaze drizzle. I’ve made the mistake of adding the drizzle too soon (I mean who can wait for muffins to cool before you want to dig in!) and the glaze just slowly runs off the muffins.
Once the muffins are cooled, they’re ready for the festive glaze. This is my favorite part. I don’t pretend to be too artistic, but this part always makes me feel like an artist. I know that’s a little corny, but it’s true. Even my kids enjoy this part of the process.
The end product is so beautiful (and tasty) that you can be proud to serve them at your holiday dinner or bring them to your office holiday party or as a hostess gift to a friend’s holiday gathering.