Healthy Pumpkin Spice Muffins

Healthy Pumpkin Spice Muffins w Chopped Walnuts + Cranberries

These muffins are made with fresh baked + purred pumpkin, low in natural sweeteners, (no guilt here) and taste
delicious! The fresh pumpkin is a ‘nutrient dense’ food, high in fiber, vitamins + minerals especially beta-carotene, but low
in calories. So go ahead and enjoy these while they last.

Ingredients Makes 12 muffins

  • 1 cup spelt flour
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 1/8 cup coconut sugar + 2 tbsp
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp pumpkin spice (1 also for topping)
  • 1/4 cup chopped walnuts + some for topping
  • 1/4 cup chopped cranberries + some for topping
  • 3/4 cup fresh pumpkin puree
  • 1/2 cup almond milk (Silk)
  • 2 eggs or flax eggs
  • 1/8 cup maple syrup + 2 tbsp
  • 1 tsp vanilla extract
  • mix together about 2 tbsp. of coconut sugar + 1 tsp pumpkin spice together for topping


  1. Preheat oven to 350 and lightly oil muffin pan
  2. Slice 1 small pumpkin in half. Add about 1/2 tsp.avocado oil and massage it over 1/2 pumpkin, add a little salt, pepper + pumpkin spice. Bake 1/2 of the pumpkin until soft. Do not over bake it
  3. In a large bowl mix together the spelt flour, oat flout, rolled oats, coconut sugar, salt, baking powder, baking soda, pumpkin spice,
  4. chopped nuts + cranberries
  5. In a separate bowl mix together the almond milk, eggs, maple syrup, and vanilla extract.
  6. Once pumpkin is cooked lightly scoop out 1 cup and place in blender with the wet ingredients. Puree until blended
  7. Slowly pour the pumpkin puree mix into the dry mix and blend together. Do not over mix. ( mix should be a fairly wet mix)
  8. Scoop about 1 tbsp.into the prepared muffin sheet. Should get about 12 muffins.
  9. Top the muffins with chopped walnuts, cranberries + sprinkle the coconut sugar mix over muffins
  10. Bake for about 30 minutes or until a toothpick comes out clean.
  11. Let cool before removing. ENJOY!
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