Pumpkin Pie Muffins

Pumpkin Pie Muffins_700x366

Pumpkin Pie Muffins

Who’s tired of pumpkin recipes? Not me, especially when using amazingly high quality organic ingredients and gluten-free flours.

Treats baked with ingredients that you can be happy with eating, no guilt or regret, is the basis for most of my sweet muffin recipes.


Gluten-free pumpkin pie muffins

Makes 12 muffins

Total Time: about 25-40 minutes.



  • 8 dates, pitted and chopped
  • 3 eggs
  • 3 Tbsp. honey
  • 1 ½ tsp. vanilla extract
  • 2 tsp. cinnamon
  • ¼ tsp. salt
  • 4 Tbsp. butter, room temperature
  • ½ cup coconut flour + 2 Tbsp. coconut flour
  • ¼ cup potato starch
  • 1 tsp. baking soda

“Pie Filling”

  • 1 can pumpkin puree
  • ½ cup raw milk
  • 4 oz. coconut cream concentrate
  • 3 Tbsp. honey
  • 11/2 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. ginger powder
  • 1/8 tsp. clove powder
  • ¼  tsp. salt
  • 3 Tbsp. coconut oil

Steps to crEATe:

1.)    Heat oven to 375° and place muffin papers in 12 compartments. Set aside. Chop dates.

2.)    In large mixing bowl combine all “pie filling” ingredients and mix well.

3.)    In separate mixing bowl combine all “crust” ingredients and mix well. Be sure to beat the eggs and room temperature butter.

4.)    Add crust mix to pie filling mix and mix with hand mixer or fork until completely mixed together.

5.)    Combine equal amounts of batter in muffin papers and bake for 20-25 minutes. These muffins are MOIST, so bake them a bit longer than most muffins, where it gets that little charred look on the muffin top.

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