Healthy Pumpkin Muffins
I’m not much of a baker, but when it comes to pumpkin muffins – I make an exception.
I love these Healthy Pumpkin Muffins because they’re not only really simple to make, they’re not loaded with sugar like many other recipes.
… Plus they’re delicious.
They also make a great snack options for the whole family. I love serving them with some grass-fed butter, a spoonful of almond butter or just simply eat them plain.
What’s even better is that they’re gluten-free, grain-free, and can easily be made dairy and peanut-free – making them a great option for a variety of lifestyles.
Healthy Pumpkin Muffins
Servings: 12 Muffins
Ingredients
- 2 large eggs
- 1/2 cup almond butter or natural peanut butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 2 Tbsp. coconut oil or ghee, melted
- 2 tsp. vanilla extract
- 1 cup almond flour
- 1 1/2 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 2 tsp. baking powder
- Pecans, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Line a 12-muffin tin with liners or coat with coconut oil.
- In a large bowl, mix together the eggs, almond butter, pumpkin puree, maple syrup, coconut oil, and vanilla extract.
- In another bowl, combine the almond flour, spices, and baking powder. Stir into the pumpkin mixture.
- Divide the muffin batter between the 12 muffin cavities; filling each one about 2/3 full.
- Top each muffin with pecans (optional).
- Bake in the oven for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 10 minutes before serving. Store in an airtight container in the refrigerator for up to one week, or freeze for up to 6 months.
Could you make these into baked doughnuts instead?
Hi Katie! I haven’t made them into baked doughnuts, but you could certainly try it!