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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:

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

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:

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

Pumpkin Spice Muffins // deliciousobsessions.com #glutenfree #grainfree #dairyfree #paleo

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.



  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.


Make your own homemade pumpkin spice blend here.

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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