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Pumpkin Spice Muffins (grain and dairy free)

Updated: Nov 5, 2022

It's November and for some reason, I've craved pumpkin spice dessert. I'm not a big dessert eater, but it's sounded so good. I even sent my husband to the store with a grocery list and included a pumpkin pie type desert if he could find something at least somewhat healthy and small quantity. Nothing!

So I decided to make something myself. I'm so glad the store didn't have what I was looking for! These are healthy, low sugar and no nasty toxic preservatives in them. Not only that, they are DELICIOUS and super easy to make. You are welcome!

  • 2 cups blanched almond flour

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cloves

  • 2 ½ teaspoons ground Ceylon cinnamon

  • ¼ teaspoon pumpkin pie spice

  • 4 large eggs

  • 1 can pumpkin

  • ½ cup pure maple syrup

  • 1 teaspoon vanilla

  • ½ cup of chopped nuts

  • Preheat the oven to 350º.

  • Use regular size muffin tins and either line with paper cups or grease. Stir all dry ingredients together.

  • In separate bowl, mix all wet ingredients together and then pour into dry and stir well until all combined.

  • Fill each muffin cup to near the top.

  • Bake for 25-30 minutes or until done - test with clean toothpick.

  • Cool in pan then remove and complete cooling.

  • Store in fridge.

  • ENJOY!

(110 calories per muffin)

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