I know what you’re all wondering: why is she posting a pumpkin muffin recipe in April? Well, many of you are at home right now due to the Coronavirus outbreak. With that in mind, we’re sharing recipes that are very pantry and freezer friendly. I know I’m guilty of having at least 6 cans of pumpkin in the pantry right now because I accidentally over-purchased this past holiday season.
If you have pumpkin on hand, this is a great way to use it. The pumpkin waffle recipe is also another winner if you’re sheltering at home.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Celery, Carrot, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free, Corn Free, Latex Cross Reactive Foods Free (H/M), Nightshade Free, Stone Fruit Free, Lower-Risk FPIES
