I have been exploring the “True Food” movement lately which has opened up my eyes to a whole new way of baking. In these recipes they try to use foods and ingredients that are “true” to their origins, meaning they are either minimally or not processed at all. I have found that using true foods is also a way to help with eating an anti-inflammatory diet, which I am also experimenting with these days. This pumpkin muffin recipe is my way of combining the two; using whole ingredients in their purest form and choosing ingredients that are anti-inflammatory in nature. This is my gluten free version of a pumpkin, carrot and walnut muffin that is made with almond and brown rice flour. As always, I add in several extras for texture and crunch!