Pumpkin Spice Muffins

October and November bring with it the resurgence of PUMPKINS! At Halloween we carve them and Thanksgiving wouldn’t seem complete without some form of pumpkin spice goody. If you’re looking for a healthier twist on a pumpkin sweet, look no further!

I have adapted this recipe from one I found. I have tried both versions and personally prefer mine (no bias there, right?). I actually think the original recipe is great, and it just comes down to a matter of personal preference. The original recipe (which I will also include below) uses coconut flour. I find this makes the muffins more dense. They taste wonderful, it’s just a consistency thing for me.

Pumpkin Spice Muffins

Makes 12 muffins


1.5 cups almond flour
1/2 cup pumpkin puree
3/4 cup honey
6 eggs
1 Tbsp ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon apple cider vinegar (or lemon juice)


Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.

Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.

Pumpkin Muffins


Adapted from: The Detoxinista: Pumpkin Spice Muffins