My seasonal, gluten free twist on the classic morning glory muffins uses pumpkin and cranberries!

Seems to me that pumpkin is definitely the vegetable that is most incorporated into baked goods, over any other veggie. But emphasis on veggie (…sorry mom, I know how much you hate that word). Pumpkin on its own is NOT sweet. I always forget that you need to add some kind of sweetener to pumpkin or else you really are just eating plain old squash. Hence my attempt at making pumpkin oatmeal for myself and Nate on Saturday. I certainly enjoyed it because I don’t always expect my healthier breakfasts to taste like pie, but poor Nate discarded said oatmeal and went straight for the leftover Thai food. I felt like I had to redeem my pumpkin skills and send Nate to work this week with a seasonal batch of something that he could be proud to share with co-workers. I had been wanting to make a DCC-twist on the classic morning glory muffin for a long time, and then a lightbulb went off, and I realized I could add pumpkin and swap out raisins for cranberries and have a delightful fall recipe. I should have kept a few around my apartment because I’m not traveling this week! I hopped on my plane on Thursday night to come back to San Francisco after ONE WHOLE YEAR on the road and I get the month of October to work in my pajamas with the Barefoot Contessa on in the background. I am scared for all of the folks who come in my wake after spending a couple of hours just me in our apartment alone working on Powerpoint slides. I’m beyond an extrovert. I may start talking to the Barefoot through the TV. Or I may become a prolific blog commenter. You know, for “social” interaction. See you on the interwebs! Anyways, these guys are full of whole grains, TWO kinds of vegetables (tricked ya again, Nate), healthy fats, and yes - pumpkin. It’s a breakfast muffin in all of it’s morning glory. Get it? Get it?