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!
| Servings | Prep Time | Cook Time | Passive Time |
| 12muffins | 10minutes | 30minutes | 30minutes |
| Servings | Prep Time |
| 12muffins | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 30minutes |
- 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
|
Ingredients
Servings: muffins
Units:
|
- 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.
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!
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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All information provided on Holistic Happy Living is based on my own and our expert’s personal experience. We are not medical professionals and no adjustments to care should be made without consulting your medical team. If you are new to exercise, haven’t exercised in a while and/or haven’t seen your medical team in the last 3 months, it is advised to do so before engaging in any kind of physical activities. You must not rely on the information on Holistic Happy Living as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information on this website.
| Servings | Prep Time | Cook Time | Passive Time |
| 12muffins | 10minutes | 30minutes | 30minutes |
| Servings | Prep Time |
| 12muffins | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 30minutes |
- 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
|
Ingredients
Servings: muffins
Units:
|
- 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.