Tag Archives: Thanksgiving

Pumpkin Spice Muffins

Pumpkin Spice Muffins | grain free, gluten free, nut free | AmandaNaturally.comWell 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?

Pumpkin Spice Muffins
Serves 12
A delicious, fall-inspired muffin - free of grains, refined sugar and nuts! Safe for schools. Perfect for cool fall mornings.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Wet Ingredients
  1. 6 eggs, brought to room temperature
  2. ½ cup coconut oil, melted
  3. ¼ cup honey
  4. ½ tsp vanilla extract
  5. 1½ cups pumpkin puree
  6. ½ cup mashed ripe banana
Dry Ingredients
  1. 1 cup shredded coconut, unsweetened
  2. ½ cup coconut flour, sifted
  3. 1 tbsp pumpkin pie spice (increase if you like really spicy muffins)
  4. 1 tsp cinnamon
  5. ½ tsp sea salt
  6. ½ tsp baking soda
Optional Ingredients
  1. raisins
  2. chopped dates
  3. pecans
  4. walnuts
  5. chocolate chips
  1. Preheat oven to 350F. Line muffin tin with silicon liners.
  2. Combine wet ingredients in a bowl.
  3. Combine dry ingredients in another bowl.
  4. Add dry ingredients to wet and mix really well. It will thicken up after a few minutes.
  5. 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!
  6. Bake for 30 minutes, or until set and slightly golden.
  7. Let cool and enjoy!
  1. 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.
  2. These muffins freeze really well so I always make a double batch and freeze half.
Amanda Naturally http://www.amandanaturally.com/

Thanksgiving Round Up

The best part about Thanksgiving is that it is based around real, whole foods like meat and veggies. I’ve gathered up some of the most delicious Thanksgiving recipes from the blogosphere to help you finish up your menus this weekend! The only classic Thanksgiving foods that are not real, whole foods are stuffing (which we’re omitting since we’re not stuffing the bird) and desserts! There are many creative alternatives to a bread-based stuffing – check them out! And as long as you tolerate gluten and dairy, having a piece of pie at Thanksgiving is totally encouraged. However, in case you’re like me or most of my clients, that’s not an option, so I’ve included a bunch of gluten and dairy free desserts at the end of this Thanksgiving round up as well!

Turkey Recipes (and other main course options!)


Squash Tutorial

Squash Tutorial | AmandaNaturally.comWith yesterday being the first day of October, I thought it would be timely to post a simple tutorial for cooking squash! Winter squashes of all varieties are one of my favourite foods, which is interesting because they literally made me gag as a kid – I wouldn’t even carry the squash dish to the Thanksgiving table. There are so many varieties of squash, each with their own flavour profile, all of which are packed with nutrients. High fibre, lower in carbs than the typical starchy veg (if that’s important for you) and containing powerful antioxidant carotenoids (eg. lutein, zeaxanthin, beta-cryptoxanthin), they are a great food to consume on the regular. 

However squash does come with one downside. They’re hella hard to get into! For anyone who has attempted to cut into a large butternut squash, you know the feeling of hoping you don’t lose a finger! For anyone who hasn’t attempted, I can see why you’re waiting. Well fear no more! This here is my technique that I use to preserve all of my fingers. It has worked on every type of squash I’ve tried it with – butternut, acorn, pumpkin, kabocha, buttercup, spaghetti and other varieties I scored at farmer’s markets or in my food bin that I have no idea what they actually were!

Squash Tutorial

1. Place the entire squash in your oven.

2. Close oven door, preheat oven to 400F and set the timer for 25 minutes. No need to poke holes or check on it – it won’t explode!

3. After 25 minutes, you should be able to cut into the squash much more easily than if it was raw. However, it’s not cooked too much that you lose the flesh when scooping out the seeds. Scoop out the seeds and if you want to cube it, do so now. The skin should come off easily with a vegetable peeler or a sharp knife, and cubing the squash should be quite easy because it’s partially cooked! If you don’t want to cube it, go to the next step.

4. Place face down on a baking sheet and return to the oven for another 20-30 minutes, depending on the size of the squash. Start checking at 20 minutes to see if the flesh gives to pressure.

5. When the squash is done to your liking, remove it from the oven. See the beautiful orange colour it turned? At this point, do what you like with it! Turn it into a roasted Butternut Squash Soup; stuff it with ground meat and cauli-rice; shred it (if it’s spaghetti squash) and top with bolognese or toss with sausage and mushrooms; or simply mash with some ghee, butter or coconut oil and season with sea salt (add extra flavour by adding maple syrup and orange juice – that’s a secret family recipe btw).


UPDATE: If you have an Instant Pot, you can cook a squash WAY faster. However, it won’t have that caramelized, roasted taste. It’s fabulous for soups and spaghetti squash though! Here’s how:

  1. Slice squash in half, remove the seeds.
  2. Place trivet in the bottom of the Instant Pot. Add 1 cup of water.
  3. Place squash on top of trivet.
  4. Close lid. Set to “Manual” for 5 minutes (for spaghetti, acorn… for a large butternut, you might need to do 7 minutes).
  5. Use the “Quick Release” method when the 5 minutes is up!

I hope you find this tutorial beneficial!

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