Here we are. The first day of summer. You know what that means? No, I am not on my way to the shore with a light summer romance novel and sunscreen in hand. But rather, this is finally the time for me to catch up on my posts from this past month of exams, standardized testing, and traveling. As we are a few days into June, I think it’s about time I write about May’s product of the month: pumpkin muffins made from an almond flour based mix.

These pumpkin muffins are scrumptious and easy to make. With the addition of simply eggs, water, and oil, you have yourself a dozen muffins. Moist and soft if you follow the recipe exactly as it is stated on the back of the box. I could smell the pumpkin flavor from halfway across the kitchen! If you like your muffins extra soft, I would recommend adding half  banana into the mix or extra butter.

These muffins are different than most other gluten-free ones as they are also paleo-friendly. So instead of the typical rice flour, tapioca flour, and corn flour based baked goods, these are almond flour based, adding a little extra protein. And they are made from only 12 organic, simple ingredients. You can also spruce up these muffins by adding chopped walnuts, cream cheese icing, or a sprinkle of sugar on top. You can also try the banana muffin mix from Simple Mills (also gluten-free and paleo)– they are almost as delicious (I am personally biased towards banana bread in terms of my favorite banana baked good, so pumpkin muffins trump banana muffins in my books).