Pumpkin Muffins

Pumpkin Muffins

Fall is my absolutely FAVORITE time of year!  I absolutely adore the nice warm days, the cool evenings, the gorgeous deep blue skies.  And then of course, there are all the luscious scents and flavors.  There’s really something magical that happens when you combine cinnamon and pumpkin.  Am I right?  Who’s with me?

This recipe hits all the hot buttons!  Cinnamon, pumpkin, chocolate!  Whoah!  Did someone say chocolate?!  Yummy!!!

The best part is that they are also very healthy and could be used with a protein shake as a great grab-and-go breakfast!  No, they are not gluten free, however, you could absolutely substitute the spelt flour for a gluten free alternative.  When I make them again, I will use almond flour.  I will definitely need to adjust the amount of liquid used, but they should absolutely work out just fine.  Stay tuned, I’ll come back to update this post with the information.

If you get to it before I do, please make sure you come back and leave me some comments on how they turned out and what you used to make them gluten free.

Bon Appetit!

Pumpkin Muffins

Pumpkin Muffins

Who doesn't love the warm comforting flavors of fall?!
Course: Dessert
Cuisine: American
Keyword: appetizer, dessert, muffin, pumpkin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 muffins
Calories: 264kcal
Author: Coach Collette
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Ingredients

  • 1 C spelt flour , or organic whole wheat
  • 1/2 C almond flour
  • 1/2 C coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fresh ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 1 tsp kosher salt
  • 1 15oz organic pumpkin puree
  • 2 organic pasture-raised eggs
  • 1/2 C plain Greek yogurt
  • 1/4 C coconut oil , melted
  • 1/4 C walnuts , chopped fine (optional)
  • 1/3 C organic dark chocolate chips , optional
  • 1/4 C pumpkin seeds , optional
  • 1/4 C unsweetened almond milk

Instructions

  • Preheat oven to 350 degrees
  • Prepare muffin tin by lining with cupcake papers and lightly spraying with cooking spray
  • In medium bowl, combine all dry ingredients, whisking to thoroughly combine
  • In large mixing bowl, whisk together all wet ingredients until smooth and creamy
  • Add dry ingredients to wet ingredients and stir to combine
  • Fold in nuts, chocolate chips and pumpkin seeds
  • Spoon batter into muffin cups and bake for 25-35 minutes. Until toothpick inserted in center comes out clean
  • Allow to fully cool in pan
  • Will keep at room temperature for 2 days or freeze for 3 months.

Nutrition

Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 264 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 343mg14%
Potassium 127mg4%
Carbohydrates 26g9%
Fiber 14g56%
Sugar 14g16%
Protein 7g14%
Vitamin A 1350IU27%
Vitamin C 1.7mg2%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I took some of the delicious muffins to my chiropractor and he said they were superb!!!  I sure hope you enjoy this recipe as much as we do and would LOVE to hear what you think about it, so don’t be shy, let me know in the comments!

Also, make sure you share it with all your friends and join our community so you don’t miss any of my other great recipes, events and offers.

Here's to your health!

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Email:  collette@holistichappyliving.com

PS:  If you’re totally frustrated with the effects of your efforts to create and maintain a healthier diet and lifestyle,I feel ya for sure, let’s chat!  What if just one discussion could change your life? I love to share what I know and help as many people as possible.  You can contact me here:  LET’S CHAT! 

PSS:  Ready for a jump start to your healthier diet and lifestyle?  CLICK HERE to join the club!

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