Gluten Free Pumpkin Crinkle Muffins

I’ve always loved “pumpkin season”. But when the weather gets a bit colder and pumpkin aisles get swapped for peppermint mixes, I get a little sad. Why can’t pumpkin season be every season? Over here at The Lemon Tribe, we’re making it happen.

After a pretty rough stomach bug a few days ago, my stomach was not feeling so hot. I was past pasta but wasn’t quite up to anything green yet and had enough energy to bake. Then I saw I had a can of pumpkin puree and these delicious bites of pumpkin gluten free goodness were born from my oven. To be clear, they’re not super sweet. You could dress them up with icing or almond butter but I preferred to eat them heated up and plain.

These are somewhat nutritious as well, with pumpkin, honey, gluten free flour and not much else. Grab them on your way out the door for a quick breakfast or use them as a semi-sweet dessert. I’ve been really trying to lower how much sugar I’ve been intaking (more on that later) and these really delivered.

For a bit more sweetness you can make a simple icing which takes all of five minutes. All you need is a cup of powdered sugar, a tablespoon of vanilla extract, and 1-2 tablespoons of a milk or alternative milk of your choosing. Mix it together 1 tablespoon at a time and it’ll set and be ready for spreading on these or anything else you want!

Let me know if you have any other semi-sweet recipes to make — I’d love to know! Enjoy!