Overhead view of muffins - Pumpkin Spice Muffins - Amy Myers MD®

Pumpkin Spice Muffins

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Written by Amy Myers, MD

Fall is in the air, which means it’s time to break out all the pumpkin spice everything! Speaking of which, you’re going to love these Pumpkin Spice Muffins. This pumpkin muffin recipe tastes like your favorite seasonal treats. What’s even better is that they don’t contain any inflammatory ingredients. Made with almond flour, pumpkin puree, and chia seeds, you get a hearty and delicious snack any time of day. I also include my limited time Pumpkin Spice Paleo Protein Powder to supercharge your nutrient intake! 

Did I mention this recipe is incredibly simple to put together? It’s so easy you can enjoy them in under an hour! These gluten free muffins are ideal for a healthy morning breakfast, an on-the-go snack, or a sweet treat after dinner. 

Health Benefits of Pumpkin

Before I get into how to make this delicious pumpkin muffin recipe, let’s talk about pumpkins. Pumpkins are an exceptional vegetable. These round, orange gourds make their famous appearance in the Fall and are excellent to add to healthy recipes. Typically, you roast the pumpkin and scoop out the interior to make pumpkin puree. Did you know there are many health benefits of pumpkin? 

One of the many health benefits of pumpkin is the fiber content. This low-calorie vegetable is chock full of fiber. Fiber supports healthy digestion and blood sugar levels It also contains beta carotene. Like other antioxidants, beta carotene helps protect your cells against free radical damage. Your body converts beta carotene into Vitamin A for eye and immune health.

If you plan to make your own pumpkin puree, look for organic, non-GMO pumpkins. Make sure it’s firm and doesn’t have any discoloration or soft spots. Also, if you have the choice between carving pumpkins and pie pumpkins, choose pie pumpkins. They also go by sugar pumpkins because they are smaller and have a slightly sweeter taste. If you choose to buy canned pumpkin puree, make sure the can is BPA free. Make sure it’s also free of fillers, additives, and artificial flavors or ingredients.

Pumpkin Spice Protein Powder

Adding a scoop of Pumpkin Spice Paleo Protein - Pumpkin Spice Muffins - Amy Myers MD®

Not only do you get the antioxidants and fiber from the pumpkin, you also get protein! Adding Pumpkin Spice Paleo Protein powder gives these Pumpkin Spice Muffins an extra nutritional boost. Made with real ginger, cinnamon, nutmeg and cloves, you get that genuine pumpkin pie spice flavor. Each scoop gives you 21 grams of clean, grass fed, Type II beef collagen protein to support lean muscle mass. Type II collagen supports healthy skin, gut and immune function. This delicious protein powder also nourishes hair and nails.

Pumpkin Muffin Recipe

Remember how I told you these gluten free muffins were a breeze to put together? You can enjoy them without too much planning ahead. It comes in handy when last-minute inspiration strikes! Before we begin this pumpkin muffin recipe, we need to gather our ingredients. For the dry ingredients, you’ll need almond flour, flaxseed meal, baking soda, and sea salt. You’ll also need unsweetened shredded coconut and my Pumpkin Spice Paleo Protein Powder. Additional ingredients include chopped walnuts and almonds. While these are optional, they add great texture to the Pumpkin Spice Muffins! As for the wet ingredients, you’ll need the pumpkin puree, water, and extra virgin olive oil. 

Start by preheating your oven to 315° F. Grab a medium mixing bowl and combine the almond flour, flaxseed meal, baking soda, and salt. I like to use a fork or a whisk for this. Set aside for now.

Mixing ingredients together - Pumpkin Spice Muffins - Amy Myers MD®

In a blender, blend together the pumpkin puree, Pumpkin Spice Paleo Protein Powder, olive oil, and water. Mix until everything is completely blended. If you don’t have a blender, you can use either a hand-held mixer or food processor. Once blended, pour the wet ingredients into the bowl with the dry ingredients. Give it a good stir and add your chia seeds, unsweetened coconut flakes, and nuts (if desired).

Adding shredded coconut to the batter - Pumpkin Spice Muffins - Amy Myers MD®

Pour the Pumpkin Spice Muffins batter into 12 lined muffin tins. Bake for 40-45 minutes, or until a knife or toothpick removes clean. Remove the muffins from the oven and let them cool before serving. A dollop of coconut cream on top adds some extra pizzazz!

Pouring batter into muffin molds - Pumpkin Spice Muffins - Amy Myers MD®

These gluten free muffins would go great after a filling meal of Healthy Glazed Baked Ham.

If you’re curious how well these Pumpkin Spice Muffins store, you can keep them in an airtight container for up to three to five days.

Baked muffins - Pumpkin Spice Muffins - Amy Myers MD®

Pumpkin Spice Muffins

Course:

Breakfast

Protocol:

Paleo

Servings:

12 muffins

Prep Time:

20 minutes

Cook Time:

45 minutes

Ingredients

  • 3/4 cups almond flour
  • 3/4 cups flaxseed meal
  • 1/4 cups arrowroot flour
  • 2 scoops The Myers Way® Pumpkin Spice Paleo Protein
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 2 cups pumpkin puree
  • 3 tbsp extra virgin olive oil
  • 1/3 cups water
  • 1/2 cups chia seeds
  • 1/2 cups almonds sliced (optional)
  • 1/2 cups pecans chopped (optional)
  • 1/2 cups unsweetened shredded coconut

Instructions

  1. Preheat oven to 315 degrees F.
  2. Combine almond flour, flaxseed meal, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl.
  3. In a blender, blend together pumpkin puree, Pumpkin Spice Paleo Protein, coconut oil, and water until everything is completely blended. If you do not have a blender, you can use a food processor or hand-held mixer.
  4. Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), and coconut flakes.
  5. Pour batter into lined muffin tins, and bake for 40-45 minutes. Remove from oven and allow muffins to cool before serving.

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