Pumpkin Spiced Muffins

Gluten & Dairy Free

As summer comes to a close we say goodbye to fresh berries, watermelon, and smores. But, that means we also welcome pumpkin, apples, halloween candy, turkey, and some more pumpkin baked goods. The season is here. Yes, the most popular season of all: pumpkin spice season. I told myself two days ago that I needed at least ten days before I had anything pumpkin, which obviously did not last long, because here I am baking some delicious pumpkin muffins.

I based this recipe off of my Sweet Potato Banana Muffins, minus the banana and plus some pumpkin puree and allspice. It might not be the classic pumpkin spiced lattes we all secretly love, but it does have the texture, taste, and kick of flavor that brings all things pumpkin and fall to our taste buds. 

The combination of sweet potato, pumpkin puree, eggs, almond milk, coconut oil, maple syrup, and vanilla bring a sweet and soft texture to the muffins. The coconut oil, almond milk, and eggs allow the batter to combine together and bake properly. The sweet potato and pumpkin puree provide moisture while also giving the muffins the pumpkin/fall/spice taste. The maple syrup and vanilla brings ALL the sweetness, and if you have a sweet tooth like me, then trust me, maple syrup is a huge game changer in this recipe. However, if you do not have a crazy sweet tooth (it happens), then you can replace the maple syrup with ⅓ cup of honey and avoid the vanilla. Once you have all the wet ingredients combined, combine all of the dry ingredients. The combination of almond flour, coconut flour, oat flour, oats, coconut sugar, baking powder, allspice and cinnamon gives the muffins the fluffy texture and provides structure for the muffins while they are baking. The key dry ingredient here is a small one, but a very important one: allspice. In order to accomplish the perfect pumpkin baked good the allspice seasoning is a must. It’s a combination of all the spices you would put in a pumpkin pie, basically, it is a powerful little spice that we all must keep in our spice drawer. 

Let’s not forget the delicious little additions/toppings. This is totally optional and you can add whatever you’d like to make these muffins your absolute favorites! My gotos are blueberries and dark chocolate chips, but since these muffins are a total “fall treat” I went with some apples. Oh yes, pumpkin spiced cinnamon apple muffins. All you have to do is saute minced apple with coconut oil and cinnamon, then add to the batter!

Not only are these muffins a fantastic “Welcome Fall” treat, but they are a perfect snack, dessert, or addition in a yogurt/oat bowl. I personally love heating the muffin up, smearing some peanut butter on top, and placing it in my favorite morning yogurt bowl. Add some banana slices, berries, and a little granola, and you have yourself one fabulous bowl!

Enjoy this recipe. Fuel your body. Much love!

P.S. Happy Fall!

Ingredients:

• 1 ½  roasted sweet potatoes mashed and cooled

• ⅔ cup pumpkin puree 

• 1 cup maple syrup 

• 1 cup almond milk

• Vanilla

• 1 egg and 1 egg white

• 1 TBSP coconut oil

• ¾ cup almond flour

• ¾ cup coconut flour

• ½ cup oats

• ½ cup coconut sugar

• 2 tsp of baking powder

• Cinnamon

• Allspice

Directions: 

• Preheat oven to 350.

• Mix wet ingredients: sweet potatoes, pumpkin puree, maple syrup, almond milk, vanilla, eggs, coconut oil.

• Mix dry ingredients: almond flour, coconut flour, oats, coconut sugar, baking powder, cinnamon, and allspice.

• Pour ½ of the dry ingredients into the wet mixture.

• Mix together, then add in the second ½ of the dry ingredients.

• Add extra almond milk or oats to get the consistency you want.

• Add batter into cupcake pans with liners.

• Bake for 35-40 minutes.

• Keep refrigerated after one day.

Mixins/Toppings:

• 2-3 small apples minced.

  • Saute in pan with 1 TBSP coconut oil and cinnamon.

• Dark chocolate chips.