Is there anything better than a muffin with a little surprise inside? I saw these festive muffins on Pinterest and HAD to have them! I simply converted them to be dairy and gluten free so little Audrey and I could enjoy them. They turned out perfect! I was so pleased. These would be perfect on a fall morning or even as a snack with some apple cider. Yum. 

Now, keep in mind these are muffins not cupcakes so they are less sweet on purpose. The cream cheese will make it all better for you though. Word to the wise... you'll want to allow them to cool unless you enjoy burning your tongue with molten cream cheese! Just saying. ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Yields 12 muffins
Filling Ingredients:

• 4 oz cream cheese (room temperature works best, if using dairy free- use it straight from the fridge)
• 1/4 cup sugar (I use evaporated cane juice sugar)

This time of year I start blowing through Pumpkin Pie Spice like it's going out of style. The last time I checked, Pumpkin Pie Spice was $4.50 for a small container at Walmart. Good grief! Living Gluten Free you have to be smart about your money so I figured there's got to be a way to make it for a whole lot cheaper. 

There's a lot of recipes out there for Pumpkin Pie Spice but this one is definitely our favorite. It follows the exact ingredients in our favorite McCormick Pumpkin Pie Spice so I know it's got to be close. 

(Gluten Free, Dairy Free, Corn Free, Nut Free)
Presented by jalene

Yields 3 & 1/2 Tbsps
Ingredients: 

• 2 Tbsp Ground Cinnamon
• 2 tsp Ground Ginger
• 2 tsp Ground Nutmeg
• 1/2 tsp Allspice

Directions: 

1. Blend all of the ingredients together and keep covered in an airtight container.  Use in any recipe that calls for Pumpkin Pie Spice. 

If you haven't seen this combination before you're probably thinking I'm crazy... But trust me, it's actually quite delicious! Let's be honest though, chocolate has a way of making everything a little better don't you think? ;) 

This is a great way to sneak some healthy food in your kid's dessert. Just don't let them watch you make it! 

But why avocados you ask? They're simply incredibly good for you and have some surprising health benefits. Among other things, can you believe they help prevent birth defects and cure bad breath? Crazy I know! Those are just 2 out of the 15 amazing things they can help do. (Click this article for the other 13 benefits.)

Enjoy!

(Gluten Free, Dairy Free, Can be Vegan)
Adapted by jalene from a recipe by fearlesshomemaker.com

Serves 2
Ingredients: 

• 1 ripe avocado, peeled + quartered
• 1/4 cup cocoa powder
• 1/4 cup honey (use agave to make Vegan)
• 1/4 cup almond milk or canned coconut milk
• 1 teaspoon vanilla extract

OH! Do I have a great gluten free holiday pie recipe for you! Here's a new twist on a classic favorite... all made gluten and dairy free thank you very much. ;) 

Can I just say, I love the contrast of the colors in this pie. It reminds me of a candy corn or something. It's almost too pretty to eat! 

The crust alone on this pie is a pure winner. I'll be using it again and again. It's so quick to make and would compliment other great pies like a blueberry cheesecake or coconut cream. I love that it's packed full of nuts too! Kind of gives a healthier feel to it. At least that's what I told myself so I didn't feel guilty eating 2 slices. ;) 

Enjoy!

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by a multiple of recipes including one by Betty Crocker

Yields (1) 9-inch pie
Crust Ingredients: 

• 1 cup gluten free ginger or cinnamon snaps cookie crumbs
• 1/2 cup ground pecans
• 2 Tbsp sugar (I used evaporated cane juice sugar)
• 1/4 cup butter, melted (I used EarthBalance to make it dairy free)

Crust Directions: 

1. Mix the crumbs, ground pecans, and sugar until well combined. Stir in the melted butter and mix well. Press into a 9 inch pie pan. Set aside. 

Filling Ingredients:

• 4 oz cream cheese, softened (I used a dairy free cream cheese)
• 3 Tbsp powdered sugar
• 1/2 tsp gluten free vanilla extract
• 1 egg yolk
• 1/2 cup sugar (I used evaporated cane juice sugar)
• 1 & 1/2 tsp pumpkin pie spice
• pinch of salt
• 1 cup pumpkin puree
• 1/2 cup evaporated milk (I used 1/2 cup canned coconut milk to make it dairy free)
• 2 eggs, slightly beaten
• 1/2 tsp gluten free vanilla extract

Filling Directions: 

1. In a mixing bowl combine the cream cheese, powdered sugar and the vanilla on low until well blended. Add in the egg yolk and beat well. Spread this mixture evenly at the bottom of your prepared crust. 
2. In a clean mixing bowl combine the 1/2 cup sugar, pumpkin pie spice, salt, pumpkin, milk, and eggs until smooth.  Carefully pour over the cream cheese mixture. 
3. Bake for 20 minutes then cover the crust and bake for 20-25 minutes more. The center should no longer giggle when the pie is gently wiggled. 
4. Cool completely then cover and refrigerate for about 2 hours before serving. Garnish with whip cream (or my coconut whip cream to make it dairy free.) Store leftovers covered in the fridge. 

Do you ever get jealous when you see those easy recipes that use a box mix and then 1 or 2 other ingredients to create this awesome new creation? Well, the other day I saw an angel food mixed with pumpkin and, let me tell ya, it about did me in. Oh my goodness! If you follow my blog you probably know that I'm obsessed with pumpkin but did you know I also love me a good angel food cake? Infact, when I was little I would request angel food cake instead of regular cake for my birthday!? I heart it that much. 

So, you can only imagine my joy of the thought that angel food could marry pumpkin in one perfect union. 

If you haven't ever attempted an angel food cake from scratch you should really try it. It's fun and you feel super cool when it's all finished knowing that you did it all completely from scratch! So here's my super coolness. Hope you LOVE it! ;)

(Gluten Free, Dairy Free)
Created by jalene

Ingredients: 

• 1 & 1/2 cup egg whites (about 11-12 large egg whites)
• 1 & 1/4 cup powdered sugar
• 1/4 cup potato starch
• 1/4 cup sweet white rice flour (I grind my own from Calrose rice)
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 tsp sea salt
• 1 tsppumpkin pie spice
• 1/2 cup pumpkin puree
• 1 & 1/2 tsp Cream of Tarter
• 2 tsp gluten free vanilla extract
• 1 cup sugar (I used evaporated cane juice sugar)

Directions: 

1. 
   
2. (If needed: remove a rack from your oven so the angel food cake pan can sit exactly in the middle of the top and bottom burner.) Preheat oven to 350 degrees F. 
3. Prepare the egg whites and set aside in your mixer bowl (so they can come to room temperature). 
4. In a medium size bowl whisk together your powdered sugar, potato starch, rice flour, cornstarch, tapioca starch, salt and pumpkin pie spice. 
5. When eggs whites are ready, add the cream of tarter and vanilla and beat on high. Slowly add in the sugar. Beat until sugar is dissolved and stiff peaks form. (Stiff peaks are when you dip a spatula into the egg white mixture and when you pull it out, it keeps it's shape like a peak or mountain.) 
6. Turn mixer to the LOWEST setting and add your flour mixture about 1/4 cup at a time. Then add in the pumpkin  puree, being careful not to over mix. 
7. Gently pour/spoon into an UNGREASED angel food cake pan distributing it evenly. 
8. Bake for about 45 minutes or until the cake is golden brown and springs back when touched lightly. 
9. Once baked, immediately turn the pan over a bottle and allow it to cool. (Omitting this step will make your cake smoosh down.)