The mighty squash!

Happy Halloween and cheers to the pumpkin! This nutrient packed member of the squash family is high in anti-oxidants to fight diseases like cancer and diabetes, high in beta carotene which reduces inflammation and helps your vision; high in potassium and magnesium which reduce your risk of heart attacks; and high in fiber to keep your gut healthy.

They are delicious in soups and stews, and the seeds make a fabulous snack when roasted and sprinkled with sea salt. And who doesn’t love a pumpkin muffin? Here is our fave dairy and gluten free version. Trick or treat!

•   1 cup Bob’s Red Mill Gluten Free 1-to-1 flour
•   1/2 cup rolled oats 
•   1 tsp baking powder
•   1/4 tsp baking soda
•   1/4 tsp salt
•   1/4 cup dark chocolate chips 
•   1 tsp. pumpkin spice mix 
•   1/2 cup almond milk
•   3/4 cup pure canned pumpkin puree 
•   1/4 cup organic raw sugar
•   1/4 cup packed organic brown sugar
•   2 Tbsp olive or coconut oil
•   1 egg
•   1 tsp vanilla extract

1. Heat oven to 400 degrees. Spray a muffin tray with cooking spray.
2. In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, chocolate chips and pumpkin spice.
3. In a medium bowl, whisk together the almond milk, pumpkin, sugars, oil, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients, whisking until the ingredients are mixed.
5. Spoon the batter into a loaf pan.
Bake for about 20-25 minutes — allow to cool 10 minutes before slicing. Enjoy!

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