Pumpkin Spice Muffins (Grain-free)


I love “Pumpkin Spice” anything. pumpkin spice muffins

But I’m especially in love with these muffins.

Loaded with with the rich flavors of Fall, these grain-free muffins are a delicious blend of sweet and spicy. I have to admit, I’m still baffled at how a muffin made with almond butter can bake up so light and fluffy, but I won’t question it. The texture is perfect!

Personally, I’m a fan of traditional “Pumpkin Spice” baked goods, but I seem to be in the minority, considering the growing popularity of the “Pumpkin Chocolate Chip” combo. Luckily, it’s easy to strike a compromise when baking muffins. For this particular batch, half of the muffins got a sprinkling of dark chocolate chunks, and the other half were left to shine on their own. Either way, they’re sure to please!

Pumpkin Spice Muffins (Grain-free)
makes 12 muffins

Adapted from this recipe

Ingredients:

1 cup almond butter (store-bought or homemade)
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon Pumpkin Pie Spice*
1/3 cup maple syrup (or honey, if you prefer)

Optional: 1/3 cup dark chocolate chips

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.

Directions:

Preheat your oven to 350F, and line a standard muffin pan with paper cups. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.

Using a 1/4 cup, distribute the batter evenly among the 12 baking cups. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.

pumpkin spice muffins in a muffin tinAllow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For best shelf life, store in the fridge for up to a week. (These freeze well, too!)

pumkin spice muffin

4.56 from 27 votes
Print
Pumpkin Spice Muffins (Grain-free)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A sweet and spicy muffin, loaded with the flavors of Fall!
Course: Breakfast
Servings: 12
Calories: 167 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  3. Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
  4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
  5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)
Recipe Notes

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.

Enjoy!

Reader Feedback: Are you a “Pumpkin Spice” fan? Do you like chocolate added to your pumpkin-flavored baked goods?

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Comments

Britt

I like the texture and moisture of these muffins. The ratio of ingredients produces a flavor that is more almond than pumpkin, however. In fact, the almond overpowers the other flavors entirely when made as written. A good muffin, but not what I was looking for in the pumpkin flavor department.

Arielle

I’ve made these twice and I absolutely love them. I was looking for something that had absolutely no flour in it since I seem to have a reaction to it and these were perfect! They are amazing for fall. I did end up adding more chocolate then the recipe called for though since I love chocolate and so does the rest of my family, but I’d never even tried almond butter and I found I really liked it!

Connie

Made these for Xmas morning – delicious! Very easy to make. I would love to play with adding nuts or cranberries or chopped apple. Thanks for the recipe!

Mindy

I have these in the oven right now! Can’t wait to eat them. Thanks!

Anna

These are just simply the easiest, most delicious muffins I have ever made – the reason why I placed this recipe on my “Go-To” Board on Pinterest. Thank you so much for sharing this recipe, Megan!

    Sandi Ramirez

    i WONDER if i can use my sun nut butter in place of the almond butter since i am ALLERGIC to tree nuts except for coconuts. Going to give these a try. making both versions to freeze for back to school breakfast for this “ducky”. my grand daughter starts kinder in a week and i have to get her up and ready so her mom can leave work and take her to school. since i have pain and am disabled this will make it easy for me to have breakfast with her yet follow my no grain, dairy, sugar eating method. thanks

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