Perfect Pumpkin Spice Muffins

If you’re looking for a healthy (and nutritious!) tried-and-true pumpkin muffin recipe to bake up this month, look no further than these Perfect Pumpkin Spice Muffins! These muffins I’m about to share with you are gluten-free, dairy-free, vegan and refined-sugar free, but most important, they taste AMAZING!!! Our family is obsessed.

I absolutely LOOOVE autumn! This time of year is so beautiful with its vibrant foliage and all the fall colors. I feel like each year that I get older, I appreciate the change of the seasons more and more. One of my favorite things to do in this season is to get baking in the kitchen with my kids. In the summer I find that I want to spend the least amount of time in the kitchen soaking up that summer sun! But there’s just something about that chill in the air that makes me want to get all cozy inside and start baking up some yummy treats!

I’ve been baking up these Perfect Pumpkin Spice Muffins for about 10 years now! They are a wonderful healthy treat. With a bit of protein from the nut butter, that delicious pumpkin spice flavor for autumn, and some dark chocolate chips to satisfy a chocolate craving! You may also swap out the pumpkin for banana and make these year-round like we do! Here’s a free homeschooler tip: Enjoy these muffins with a cup of hot cocoa in front of a fire while listening to an audiobook – I promise you won’t regret it!

The Perfect Pumpkin Spice Muffins – DF, GF, Vegan

These delicious and nutritious muffins make the PERFECT Fall breakfast on-the-go or afternoon snack! Flourless, Gluten-free, dairy-free, and vegan with some protein from nut butter! A staple in our house!

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Prep Time 10 minutes mins

Servings: 12

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup Organic Almond Butter Store-bought or Homemade
• 1/2 cup Pumpkin Puree
• 2 Whole Eggs
• ½ tsp Baking Soda
• ¼ tsp Fine Sea Salt
• 1 tbsp Pumpkin Pie Spice
• ⅓ cup Maple Syrup
• ⅓ cup Dark Chocolate Chips (optional)
• ⅓ cup Chopped Walnuts or Pecans (optional)

Method

 

1. Preheat oven to 350
2. Line a standard muffin pan with paper cups
3. In a mixer, combine all of the ingredients and mix until smooth batter is formed
4. Fold in the chocolate chips and/or nuts last (if desired)
5. Using a 1/4 cup distribute batter evenly among the 12 baking cups
6. Bake 20-25 minutes at 350 degrees F, until the centers of muffins are firm and starting to crack
7. Enjoy!!!

Notes

You may substitute mashed banana for the pumpkin in this recipe (in which case you would need 1 full cup of mashed banana!)

You may also swap the almond butter for peanut butter. Sometimes if I ran out of almond butter, I’ll do this and works just the same!

**If you don’t have Pumpkin Pie Spice, you can make your own by using 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.

If you prefer to use honey instead of maple syrup, or agave, you can. You may also opt for no sweetener as well.

My kids and I usually can’t wait to let them cool for very long after we remove them from the oven… if you eat them warm the chocolate is all ooey-gooey and it tastes just like cake!

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Links to ingredients:

Organic Almond Butter

Organic Pumpkin Puree

Organic Pumpkin Pie Spice

Organic Maple Syrup

Vegan Dark Chocolate Chips

When it comes to making muffins, I love to use these non-toxic unbleached baking cups and this non-stick 12-cup muffin pan.

For more healthy Fern recipes, click here!