Pumkin Almond Date Muffins, (Gluten Free, Sugar Free)

This morning I woke with my youngest Son excited it was my baking day. He knows that with Halloween around the corner, I will be baking all the yummy treats. I created this recipe this morning. They are the perfect addition to a piping hot cup of Coffee. This muffin is dense and very flavorful, with the consistency of a Brownie. The Mayonnaise keeps them very moist and the Dates add a special touch. If you do not have dates on hand, use raisins, Craisin's or your favorite Nut


Pumpkin Almond Date Muffins
2 eggs
1/2 C Real Mayonnaise
1 C Splenda - or Granulated Sugar
1 can Pumpkin Puree- 15 oz
 1 Tbsp. Bourbon Vanilla, or Vanilla Extract
Blend well with a wire whisk until well combined, then add :
1 C all purpose Gluten Free Flour Blend
1/4 C Almond Flour ( Available at your health food store, or process almonds until smooth)
1/2 C Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Combine well
Fold in :
1/2 C Chopped Dates ( in the dried Fruit section of your favorite store)
Fill muffin tins the sprinkle the tops with :
1/4 C Slivered Almonds

Preheat oven to 350. Paper line your muffin tin or use non stick spray. I use a ice cream scooper to measure out my muffin mix. It keeps from making a mess and they are all the same size. This recipe makes 12 muffins. Do not worry about over filling the muffin tins as they only rise a small amount.