*To reduce calorie intake, use half the amount of sweetener or double the recipe to share and keep it as is! 

Pumpkin Muffins


  • 1½ cups almond flour
  • 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup raw honey (optional)
  • 2 tsp almond butter
  • 1 Tbs sliced almonds


  • Preheat your oven to 350 degrees F.
  • Mix all dry ingredients together in a large bowl. Set aside.
  • Mix eggs, almond butter, honey, and canned pumpkin in another medium bowl. Combine with dry ingredients and mix together.
  • Coat muffin tins with coconut oil (or use paper muffin cup)
  • Scoop batter evenly into 8-10 muffin cups (lightly greased with coconut oil, or lined with paper muffin liners).
  • Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.
  • Sprinkle almonds on top after taking them out of the oven, enjoy!

Want more help in planning your meals and nutrition? Reach out to me and let’s have a conversation about what your goals are, where you are today, what challenges you’re facing, and how I can help! 

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