My dear friend Keri Newell came over today to bake with me.  We did a couple of recipes and this one came out the best.  We were, happy, impressed and full after one fiber packed, sweet, delicious muffin.  I wanted to share this with you as soon as possible since pumpkin season is upon us.

Here is what you will need:

1 Cup Brown Rice Flour
3/4 Cup Ground Organic Flax Meal
1/4 Cup Shredded Coconut (unsweetened)
1 Cup organic sugar
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3 beaten eggs
1 can organic pumpkin (unsweetened)
1/3 Cup Extra Virgin Olive Oil (EVOO)
1/4 Cup Almond Milk
1 teaspoon vanilla extract
1 Cup semi-sweet chocolate chips – optional (dairy free)

Preheat oven to 350 degrees.

In one bowl, mix together the dry ingredients (first ten ingredients). Using a whisk, blend together well.

In another bowl, blend the pumpkin, beaten eggs, EVOO, almond milk and vanilla. Add the dry ingredient to the pumpkin mixture and whisk together. Lastly, add the chocolate chips and stir.

Using a cupcake/muffin pan, add paper muffin cups to the pan and spoon in the batter, filling the cups evenly. Place in preheated oven and bake for approximately 20 minutes or until a toothpick comes out clean when inserted into the center of the muffin.

Allow to cool for about ten minutes then serve with butter and tea. Get ready to be wowed by these delightful muffins on a brisk fall day. You will love themas much as we did!

Dr. Meg Haworth, Ph.D. is a private chef to the stars in Hollywood, cookbook author, instructor at Whole Foods Markets and wellness coach. You can find her on the web at www.deliciousandhealthy.com or email her at meg@deliciousandhealth.com for menu plans tailored to your needs for food allergies, healing diets for specific conditions and healthy weight loss. For her cookbook, click here.