It’s inevitable. You’re most likely to get a new recipe following a book club weekend. Even my fellow book club members know it, asking “is this a glass of goodness recipe?” Hopefully they don’t mind being guinea pigs. This past Sunday I made gluten-free pumpkin spice muffins based on this recipe. I substituted the butternut squash puree for sweet and fibrous organic canned pumpkin puree and used almond flour instead of hazelnut flour, since it was what I had on hand.
If you’re a fan of pumpkin pie, I think you’ll really enjoy these muffins. Gets me excited for my new trench coat and thanksgiving, which is just around the corner.
We read this book, just in case you were curious!