Grain-free muffins made with very simple ingredients!



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Pumpkin Spice Muffins (Grain-free)

Recipe from here:

Note: I added flaxseed (approximately a tablespoon) and 1/4 cup of carob chips instead of dark chocolate.

My thoughts: These turned out super moist! They also rose pretty quickly, plus the carob melted nicely to a ooey-gooey state :)

Pumpkin Spice Muffins (Grain-free)
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 12

  • 1 cup almond butter (store-bought or homemade)
  • ½ cup pumpkin puree
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon Pumpkin Pie Spice*
  • ⅓ cup maple syrup (or honey, if you prefer)
  • Optional: ⅓ cup dark chocolate chips
  1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  3. Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
  4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
  5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)
*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg instead.