Pumpkin Spice Muffins

pumpkin spice muffins

Gluten-free, Grain-free, Dairy-Free, with a Sugar-free option and downright delicious!

It’s the season for all things pumpkin spice and historically, one of my guilty pleasures are the limited time Pumpkin Spice Muffins from the popular Canadian coffee chain – you know the one 😉 

I would occasionally indulge, all the while, berate myself for knowingly consuming the empty calories and ingredients like white flour, white sugar and hydrogenated seed oils and/or margarine. Here’s a nutrient dense copycat recipe that captures the flavor, without any of the guilt!   

Makes 12 muffins

  • 1 cup pumpkin puree (either homemade or store bought, NOT pumpkin pie filling)
  • 1 cup almond butter
  • 2/3 cup honey or maple syrup or sugar (option: xylitol for sugar-free and low carb)
  • 4 eggs (or 2 whole eggs and 1/4 cup egg whites)
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/2 tsp ground cardamom (this is optional, I love cardamom, so I use a full 1/2 tsp from freshly ground pods)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp vinegar (I use apple cider, can use white)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all ingredients together with a whisk
  3. Fill muffin tins 2/3 full
  4. Bake 18-20 minutes. Place a toothpick in the center to check for doneness.
  5. Enjoy!