It’s that time of the year where everything you bake needs to filled with the flavor of pumpkin. It’s a must, am I right?! There is nothing like having your entire house fill up with the smell of fall. I know, I know. I’m going back and forth on my posts. One day I’m all about Christmas and making these incredible Cranberry Bliss Bars and then the next day I’m back on for Thanksgiving, offering up gluten-free pumpkin muffins. I cannot help it. I’m allowed to change my mind. Even if it is constant
Regardless, I believe that this season (let us call it Thanksmas) causes me to wanting nothing but to pumpkinify everything I eat or make. And after the pumpkin is added, so are the non-dairy white chocolate chips, cranberries, and ginger. These gluten, egg, and dairy-free muffins have 2 of the 4 mentioned, they will do just the trick for those moments when you need to sink your teeth into something light, fluffy, yummy and any other adjective that is good for describing something delicious.
To get the recipe come on over to GoodVeg here and find it there.