Pumpkin Spice Muffins

Pumpkin Spice Muffins

If you’re looking for something seasonal to make for breakfast, snacks, or a holiday meal side, look no further than these incredibly delicious, high protein, high fiber, flavorful muffins. These pumpkin spice muffins combine nutritious almond flour with pumpkin puree, maple syrup, raisins, walnuts, and warming spices- no white flour, white sugar, or refined carbs here! This is a quick and easy recipe loaded with real food nutrition. Just be careful. . . they are so good they might run away (see photo of my 1 year old snatching the muffin during my photo shoot)!

Pumpkin Spice Muffins (GF, DF)Pumpkin Spice Muffins (GF, DF) | www.erinharner.com

Yield: 15 muffins
Prep time: 10 minutes
Total time: 30-40 minutes

2 1/2 cups almond flour, blanched
1 tablespoon tapioca flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 cup pumpkin puree
1/4 cup grapeseed oil or other lightly flavored oil
1/2 cup maple syrup
3 eggs
1 tablespoon vanilla extract
1/2 cup raisins or prunes, chopped
1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees F. Line muffin tin with muffin liners.
  2. In a large bowl, combine all of the dry ingredients and stir to combine.
  3. In a small bowl, whisk together pumpkin puree, oil, maple syrup, eggs, and vanilla.
  4. Pour the liquid ingredients into the large bowl and stir well. Stir in the raisins or prunes and walnuts.
  5. Spoon batter into muffin liners and fill 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from muffin tins and allow muffins to cool on a wire rack. Serve and enjoy!
  7. Store in an airtight container at room temperature or in the fridge.