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Recipe: Pumpkin Spice Muffins - Organic, Gluten-free, Grain-free, Vegan

  • Pumpkin Spice Muffins

Pumpkin Spice Muffins! Organic, Gluten-Free, Grain-Free, Vegan

Ah, Pumpkin Spice Muffins...

Every American's kryptonite.

Whether you are a seasonal lover or someone who loves to indulge year-round, pumpkin spice muffins are one of those things that just never seems to get old. Our children are notorious for hanging around the kitchen, begging to lick the spatula and pacing in front of my oven, inhaling the intoxicating smell of nutmeg, clove and cinnamon and repetitively asking "Are they done, yet?" It has become a bit of a staple in our home and at our Farmer's Markets.  When switching over to grain-free recipes, it was batches and batches of trial and error before finally nailing down a recipe that delivered on both moistness and texture, as well as flavor. 

After tons of time, pumpkin puree and force-fed failures, we've landed on this recipe that you can now make at home:

What you'll need:

  • 1 large Mixing Bowl
  • 1 medium Mixing Bowl
  • 1 Wooden (optional) mixing spoon
  • Measuring Cups
  • Measuring Spoons
  • Pre-lined cupcake tin

  •  

Ingredients: 

  • 2 Cups (packed tightly) Nate's Raw Harvest Pumpkin Spice Muffin baking mix
  • 1/2 C Canned Pumpkin ( You can also substitute for sweet potato puree)
  • 4 1/2 Tbsp Raw Honey or Maple Syrup
  • 2 Tbsp coconut oil (liquid, but NOT hot/warm) OR substitute (3 Tbsp Nate's Raw Harvest sprouted, organic Almond Butter or sprouted, TX Pecan Butter)
  • 1 Large egg or Flax egg substitute (see below for Flax egg substitute recipe)


DIRECTIONS:

  • Preheat oven to 350 degrees Fahrenheit. 
  • In a large mixing bowl, place 2 Cups (packed tightly) of Nate's Raw Harvest Pumpkin Spice Muffin baking mix. Create a well in the center of the bowl and set the bowl to the side. 
  • In a medium mixing bowl, combine all of the wet ingredients thoroughly. Afterwards, slowly add your wet ingredients into the dry mix until the mix is just combined. Do not over mix. 
  • Once the oven is preheated, fill a pre-greased or pre-lined muffin tin 1/2 to 3/4 of the way full with mix and bake in preheated oven for 8-12mins or until an inserted toothpick comes out clean.

Lastly, allow the muffins to cool and Enjoy!

TIPS:

  • If you're feeling like you want to go the extra mile, try adding 3/4C chocolate chips to your muffin mix!!
  • Make sure to keep an eye on your muffins as the moisture in almond flour can vary and can thus shorten or lengthen bake time.
  • When storing your muffins (if they last long enough to get to that point), do your best to store them in an air-tight container in a cool place in order to maintain moisture.  They should last around 2 weeks when refrigerated.


FLAX EGG SUBSTITUTE:
Take 1Tbsp of ground flax seed and add it to a cup with 3Tbsp room-temp water. Stir the mixture until it is noticeably gelatinous and then add that as substitute for 1 egg to your wet mix. 

 

Makes 12 standard muffins or 24 mini muffins.