Pumpkin orange muffins

I always get giddy when it’s time to break out the pumpkin- fall has always been exciting to me: the colors, symbolizing the start of new learning in a new school year, remembering when I was pregnant with baby and I was so sick I was basically bed ridden but one day felt a little better and okay enough to drive safely, took LO to Home Goods and picked out some fall decorations that just gave me a boost of energy and reminded me time is passing and I wouldn’t be sick forever. It also reminds me of a dear friend I’ve had since high school who always gets giddy about fall and has “happy fall y’all” signs and it just makes me miss her now that I live farther away!

Now that I’ve told a bunch of info that I love but is pointless to you, I’ll get to the muffins. These muffins are divine. So divine that I make them year round – what’s it to you? The recipe is by Ambitious Kitchen!

Recipe Notes:

• Omitted the glaze (less sugar, less messy, easier to store)
• Added 1 scoop of PaleoValley ($20 off here) bone broth per batch of muffins (so 2 scoops when doubled) (obviously omit if vegan/vegetarian)
• Doubled the recipe and froze 1/2
• Added one bag choc chips (10 oz) per batch (Hu for refined sugar free – mini Enjoy Life also great and simple ingredients but not refined sugar free (I use either though!)). Both of these are also df!
• Left off the zest because I keep not having fresh oranges on hand, but I bet it would taste amazing so omit if you don’t have but if you do, worth it to throw in!
• Added a couple handfuls of chopped toasted pecans (optional but delicious and nutrient dense!)
• For dairy free, I used olive oil – you could also use dairy free butter (I love salted Miyokos)
• For gluten free, you can use a gluten free flour blend. This one has been my favorite.
• I use maple syrup, not honey

Recipe here. Enjoy!