Gluten-free Pumpkin Cream Cheese Muffins


1 cup all-purpose gluten free flour (I used Bob’s Red Mill)

½ cup ground flax seed

6 Tbs. coconut sugar

½ tsp. salt

1 tsp. baking soda

2 tsp. ground cinnamon

1 ½ tsp. ground ginger

¾ tsp. ground nutmeg

¼ tsp. ground cloves or allspice

4 Tbs. (1/4 cup) melted butter

2 eggs

½ tsp. vanilla

3 Tbs. coconut milk or flax milk

¾ cup pumpkin puree

4 oz. low-fat cream cheese (it’s easier to work with at room temp, but not required)

[Makes 12 muffins]

Preheat oven to 350 degrees.  Prep a muffin tin by either lining with paper liners or greasing well with butter or oil.  (Or use a nonstick silicone muffin “tin”… muffins slide right out, no grease needed!)

In a large bowl, mix together all dry ingredients (flour through cloves).

In a separate bowl, mix together all wet ingredients (melted butter through pumpkin puree).

Pour wet mixture into dry mixture and mix until combined and completely smooth.

[An optional add-in at this point would be about 1/3 cup dark chocolate chips.]

Scoop about 1 ½ Tablespoons of batter into each muffin slot.  Use your spoon or scoop to slightly smooth out the batter and create an even layer.  (For this I use a 1 ½ Tbs. cookie/ice cream scoop.  It’s worth the investment… I use it all the time for cookies, mini biscuits, and muffins!)

On top of your first layer of batter, gently spoon in about 2 teaspoons of cream cheese into each muffin slot.  Don’t worry about smoothing this out.  You want it to stay in a nice little mound so it “floats” in the middle of each muffin.

On top of the cream cheese, spoon in an additional 1 ½ Tablespoons of batter.

Bake at 350 degrees for 18-20 minutes, or until slightly golden and firm to the touch.



Chunky Tomato Soup

Have you ever read the ingredients on the very popular [unnamed] brand of tomato soup?  Yuck!  This tomato soup is so easy to whip up.  And the best part… no wheat or soy here!



1 Tablespoon butter

1 Tablespoon olive oil

1 small onion, or ½ of a large onion, finely diced

2 cloves garlic, minced

29 oz. can tomato puree

28 oz. can diced tomatoes*

1 teaspoon dried basil

2 teaspoons sugar

½ – 1 teaspoon salt (depends on sodium content in tomatoes)

Black pepper, to taste

½ cup ½ & ½

½ cup milk (I used skim)**


Heat a medium pot or large, deep skillet over medium heat.  Add the butter and olive oil.

Saute the onions in the butter and olive oil until they are soft and translucent.

Add the garlic and cook for a minute or so.

Stir in the tomatoes, basil, sugar, salt, and black pepper.  Bring to a gentle boil.

Lower the heat and slowly stir in the ½ and ½ and milk.

(I like the tomatoes to still have some good texture to them, so I would stop cooking and serve at this point.  If you prefer a softer texture, however, allow the soup to simmer over low heat for an additional 30 minutes or so.)

Serve as is, or sprinkle with parmesan cheese and fresh kale or your favorite croutons!  And while you’re at it, you may as well whip up a grilled cheese to go along with your soup.  After all, tomato soup is so much more satisfying when you’ve got something to dunk into it!

*If you prefer a completely smooth soup, you can use another can of tomato puree in place of the diced tomatoes.

**You’ll notice that this is a thicker soup.  If you prefer a lighter consistency, I suggest you add more milk, water, or chicken stock, ½ cup at a time until your desired consistency is reached.

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