Almond Pumpkin Muffins

Almond Pumpkin Muffins

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I found myself longing for fall this week— cooler temperatures, beautiful colors and of course, I was thinking about all that delicious fall baking we do! Then I realized— why would I need to wait for October if @claire_grieve and I are craving pumpkin bread now? So here you go: a make-anytime, always delicious PUMPKIN MUFFIN (or loaf!) recipe! Enjoy xo

Almond Pumpkin Muffins
Almond Pumpkin Muffins
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  • 1/2 can pumpkin purée
  • 3 eggs
  • 1/2 cups organic unsweetened apple sauce
  • 1/4 cup chunky almond butter
  • 1/4 cup hemp seeds
  • 1/4 cup coconut milk or cream
  • 1 tablespoon alcohol free vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ceylon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4-6 drops monk fruit extract


  1. Preheat oven to 350F
  2. Line each muffin tin with baking cups.
  3. Add eggs and pumpkin puree into a bowl. Whisk well until they start to foam.
  4. Add in all other ingredients and mix until combined.
  5. Scoop into muffin pan and bake for 20 min or until an inserted toothpick comes out clean.
Sweets GF Breads
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Almond Pumpkin Muffins


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