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Pumpkin Muffins

These nutrient packed muffins are great fresh baked on a chilly autumn morning, or made ahead for a quick, healthy breakfast on the go. No pumpkin? Try substituting pureed sweet potato or butternut squash.


1 c pumpkin puree

1/2 c natural almond butter

3 pastured eggs

1/4 c maple syrup

1/2 tsp real vanilla extract

1 1/2 c oat flour

1 tsp baking soda

1/4 tsp sea salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp ginger

1 tsp turmeric

1/2 c dark chocolate chips

1/4 c raisins

1/2 c walnuts, chopped

2 T coconut sugar

2 T coconut oil

1 tsp cinnamon


  1. Preheat oven to 350. Mix together the first 5 ingredients (pumpkin through vanilla. Blend well.

  2. Add the next 8 ingredients (oat flour through turmeric). Mix well until smooth with no lumps.

  3. Fold in the chocolate chips and raisins.

  4. Spray a nonstick muffin tin or mini loaf pan with coconut oil spray. evenly distribute batter amongst the cups.

  5. Mix together the walnuts, coconut sugar, coconut oil and remaining cinnamon. Sprinkle this crumble on top of each muffin.

  6. Bake for approximately 15- 30 min, or until knife inserted in center of a muffin comes out clean. The smaller your muffin cups, the less time it will take.

  7. Let cool for 10 minutes then enjoy!

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