Pumpkin Spiced Muffins

Pumpkin Spiced Muffin in purple wrap


  • 16oz can of organic pumpkin or butternut squash
  • 1 tbsp chia seeds, ground
  • 1 cup brown rice flour
  • ½ cup arrowroot powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking soda
  • Pinch salt
  • 2 eggs, beaten (or use substitute: 2 tbsp ground flax seed and 6 tbsp warm water)
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup Truvia
  • 1 tbsp vanilla
  • ½ cup walnuts, chopped


  1. Preheat oven to 350°F.
  2. Prepare a 12-hole muffin tray (spray with cooking oil or rub a small amount of coconut oil in each hole to prevent muffins from sticking).
  3. If using egg substitute, combine ground flax seed and water and allow to sit for 10 mins.
  4. In a large bowl, mix together all dry ingredients and walnuts.
  5. In a smaller bowl, mix together pumpkin puree, coconut oil, maple syrup, and either the egg or egg substitute.
  6. Pour the wet mixture into the dry mixture and gently fold until just combined. Don’t over mix.
  7. Divide mixture into muffin tray, bake for 30-35 mins.
  8. Serve warm.