Well it’s about time I posted a pumpkin recipe this fall!
I’m a huge fan of the pumpkin-spice obsession that occurs as of October 1. Normally I stick with homemade pumpkin spice lattes using my pumpkin spice creamer, but sometimes I get a little more creative.
Case in point, this recipe for pumpkin spice muffins! I opened a 500mL can of pureed pumpkin for a few PSLs last week and knew I was running out of time before the remaining pumpkin went bad, so I whipped up a few dozen of these bad boys.
I have a feeling these Pumpkin Spice Muffins will become a common occurrence in our household!
NOTE: you will likely want to double this recipe. If you don’t think you will be able to finish them within a week (you will though, trust me), they freeze really well!
PS. Have extra pumpkin puree? Why not make some delicious no bake pumpkin pie squares?
- 6 eggs, brought to room temperature
- ½ cup coconut oil, melted
- ¼ cup honey
- ½ tsp vanilla extract
- 1½ cups pumpkin puree
- ½ cup mashed ripe banana
- 1 cup shredded coconut, unsweetened
- ½ cup coconut flour, sifted
- 1 tbsp pumpkin pie spice (increase if you like really spicy muffins)
- 1 tsp cinnamon
- ½ tsp sea salt
- ½ tsp baking soda
- chopped dates
- chocolate chips
- Preheat oven to 350F. Line muffin tin with silicon liners.
- Combine wet ingredients in a bowl.
- Combine dry ingredients in another bowl.
- Add dry ingredients to wet and mix really well. It will thicken up after a few minutes.
- Using an ice cream scoop, scoop a generous serving into each muffin liner. They don't rise a lot, so fill them up to the top!
- Bake for 30 minutes, or until set and slightly golden.
- Let cool and enjoy!
- It is important to have the eggs at room temperature so they don't cause the coconut oil to solidify. If you don't have time to leave them out, simply place them in a bowl and cover with hot tap water for about 10 minutes, while you prepare the rest of the ingredients.
- These muffins freeze really well so I always make a double batch and freeze half.