Harvest Pumpkin Muffins

Updated: Nov 16

One of the great things about Fall Foods is, of course, pumpkin. And I'm not talking pumpkin lattes (no thank you). But pumpkin soup, pumpkin muffins, biscuits, breads, bakes ... I do enjoy the versatility, savory and sweet. These little morsels are awesome because you can get creative with adjusting the sweetness, the spices, the add-ins. They are wonderful served alongside a meal or as breakfast or brunch side or snack! 

One-half a cup of canned pumpkin contains two and a half times the daily recommended requirement of beta-carotene, approximately 16 milligrams. Pumpkin is a great source of lutein and zeaxanthin, lesser-known carotenoids that protect the eye and may help block the formation of cataracts.

I used this awesome decorate "muffin" tin (sorry I don't remember where I bought it)! 





Version 1 - Grain Free

1 cup blanched almond flour

¼ teaspoon sea salt

½ teaspoon baking powder

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

3 large eggs

3/4 cup pumpkin puree

¼ cup maple syrup

Preheat oven to 350. In a large bowl, whisk together almond flour, salt, baking powder, and spices.

In a separate bowl, whisk together until smooth: eggs, pumpkin, and maple syrup.   

Stir wet ingredients into dry ingredients.

Scoop into muffin tin coated with cooking oil spray or lined with parchment baking cups. Bake for approximately 25-30 minutes.

Cool on a wire rack for at least 30 minutes before removing from pan.


Gluten-Free Version

Note - I change up this recipe all of the time and for this one below, I was inspired by Kat Arthurs, an amazing chef, who I met when she lived in Colorado. She has since moved East but I am obsessed with her blog and recipes, so please check her out here: White Sparrow Food Company

1/3 cup melted butter or olive oil

¼ cup maple syrup or honey

2 large eggs

1 cup pumpkin purée

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1 3/4 cups Pamela’s gluten-free Artisan flour mix

1/2 cup organic (grass-fed) plain whole milk yogurt

Optional add-ins: mini chocolate chips, walnuts, pumpkin seeds, candied ginger

Preheat oven to 350F. Prepare a muffin tin by lining with parchment baking cups or spraying with avocado oil spray.

Melt butter over low heat. Add maple syrup and stir to combine. Pour into medium-size mixing bowl and whisk in eggs and pumpkin purée. Whisk in vanilla, salt, and baking soda.

Alternate stirring in flour with yogurt until just combined. Options: add 1/3 cup mini chocolate chips, ½ cups chopped walnuts, top with pumpkin seeds, add ¼ cup chopped candied ginger. 

Fill each muffin tin about ¾ full of pumpkin mixture.

Bake for about 25 minutes. Remove from the oven + let cool on a wire rack for 30 minutes before removing from muffin tin.

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