My New Pumpkin-Spice Protein Muffins

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Today, for a first time I tried my muffins instead with the usual fruit I use for them - organic banana, organic blueberries or organic raspberries - this time with pumpkin...

I had been thiking to introduce a seasonal item for the months of November and December.. And what a better seasonal protein snack than a Pumpkin-Spice muffin.

Just like the other muffins, this one is high in protein, fiber, with a low GI. As far as I know the pumpkin muffins go with cinnamon.. And the ones I made have it, but they also have All-spice, Ground clove and Ground nutmeg.

You should have been here, when my wife walked out the store to bring in something from the car.. Her first reaction when she walked back in the store was "Wow, it smells incredible!".

True, imagine the whole bakery and bakery cafe thoroughly infused with the gentle aroma of freshly bakerd snacks and cinnamon, allspice, nutmeg, clove.. Mmmmm..

Then, we tried one of the muffins. They were soooo moist, and flavorful! I think the extra moistness comes from the pumkin puree.

I was happy. A successful outcome from the first try... And a pretty flavorful at that..

It's amazing when you think that these also come with the added benefits of being gluten-free, egg-free, lactose- and casein-free, soy-free, table sugar-free!

Another thing that I'm happy about is the fact that I'm really starting to understand better and better the gluten-free cooking, and what the specific function of each ingredient is..

Moreover, I now have a better understanding about what an ingredient could be replaced with in order to achieve the same or very close to the same effect. Acutally, that's the secret of becoming good at gluten-free cooking, which is a science on its own, ...which I would love to master to a very high level!

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