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Pumpkin spice muffins.

One of my all-time favorite treats.

But who am I kidding?

I love all things pumpkin and could eat it pretty much year round. For me, it does not need to be a holiday to enjoy some delicious pumpkin spiced desserts. Pumpkin bread in July? Yes, please!

These are really hearty muffins and they make a great breakfast or a midday snack. You could easily pair these muffins with some scrambled eggs, cottage cheese, or yogurt and have a fast breakfast that will fill you up and keep you going.

Want some more pumpkin spice recipes? Here you go:

• Chewy Pumpkin Spice Candy
• Crustless Pumpkin Cheesecake Bars
• Pumpkin Spice Bread, Version 1
• Pumpkin Spice  Bread, Version 2

Want to add a little extra pizzazz to your muffins? Here are some add-in ideas:

• Chopped walnuts, pecans, or almonds
• Pumpkin or sunflower seeds
• Dried cherries, cranberries, or other fruit
• Shredded coconut
• Soy-free chocolate chips

Delicious Obsessions Product Recommendations

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

• Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
• Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
• I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.

Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!

Pumpkin Spice Muffins (grain, gluten and dairy free)

Yield: 15

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These are really hearty muffins and they make a great breakfast or a midday snack. You could easily pair these muffins with some scrambled eggs, cottage cheese, or yogurt and have a fast breakfast that will fill you up and keep you going.

Print

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 3 tablespoons pumpkin pie spice (see notes to make your own)
• 4 pastured eggs
• 15 ounces pumpkin puree
• 1/4 cup coconut oil
• 3/4 cup coconut sugar
• 2-4 tablespoons water (depending on your batter)
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350.
2. In one bowl, mix all of the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice together.
3. In a separate bowl, cream the eggs, coconut oil, and sugar together. Add the vanilla and pumpkin puree and mix until smooth.
4. Slowly add the dry ingredients to the wet, mixing gently. If the batter seems thick, add a little extra water.
5. Gently stir in any add-ins that you like.
6. Grease your muffin tins with coconut oil (if you're using baking cups, I like to brush the insides of the cups with melted coconut oil).
7. Fill the cups about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.

Notes

Make your own homemade pumpkin spice blend here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

• 
  Certified Organic Pure Vanilla Extract
• 
  Wholesome Organic Coconut Palm Sugar
• 
  Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
• 
  Farmer's Market Foods Organic Canned Pumpkin
• 
  Vital Farms Pasture-Raised Large Eggs 12 ct
• 
  Simply Organic Pumpkin Spice Organic, 1.94 Ounce
• 
  Redmond Real Sea Salt 
• 
  Anthony's Organic Coconut Flour
• 
  Anthony's Almond Flour Blanched

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 220mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 7g

IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home

Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.

If so, then I have the PERFECT resource for you today.

I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.

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Master the art of making her own ice cream at home, that’s what!

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So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.

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