About Recipe:

These are a perfect fall treat! Free from refined sugar, gluten and inflammatory oils, they are wholesome and delicious. This is a super easy recipe to whip up when you have some pumpkin puree lying around. You can either eat them plain, or dress them up with some frosting and pumpkin pie spice sprinkled on top. Either way, I hope you enjoy!!

Tips and Tricks:

These are pretty easy muffins to make. I will share a few tips that I’ve learned in making them!

Don’t overfill your muffin tin: when you transfer your batter into a muffin tin, make sure not to overfill your tin. I usually fill it up about 3/4 of the way, when you go over this, you typically will get a misshaped muffin.

Add in nuts or chocolate: A great way to add more texture and sweet to these muffins is to add in some chopped pecans, walnuts, dark chocolate, etc. These go really well with pumpkin and are a great way to spice them up even more.

Make a Loaf: If you don’t have a muffin tin, or muffin liners, make a pumpkin loaf or pumpkin cake. These would be delicious as either, and the batter is versatile that a loaf, cake or muffin would work!

Store in the fridge/freezer: You can leave these muffins out for 1-2 days on the counter. After that, make sure you either store them in the fridge or freezer. Otherwise, they will go bad. I personally love to freeze them because they stay good for a couple months. When I’m ready to eat one, I just pop it in the microwave, or leave it on the counter to thaw out.

Key Nutritional Takeaways:

Breakfast muffins and pastries are often quite inflammatory for ones health. If they are store bought, they are often chock full of sugar, refined flours, low quality oils and other non-nutritive additives. When you make them at home, you get to control that and make them without refined sugars, flour or oil. Enjoy!