pumpkin muffins

Who said pumpkin is just for fall? These gluten and dairy free pumpkin muffins are light (low-carb) and easy to make! Confession – I pretty much ate the whole batch after my mom and I first made them.  

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Cuisine
    • Healthy Treats


  • 1 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • Pinch of salt



Preheat oven to 350F.


Whisk the pumpkin, coconut oil, eggs, maple syrup, and vanilla into a large bowl.


Add dry ingredients to wet and stir. Scoop into a muffin tin and bake for about 20 minutes or until a toothpick (or fork) comes out clean.


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Picture of Jacqueline Genova, CHN

Jacqueline Genova, CHN

Jacqueline Genova, a certified holistic nutritionist, is passionate about wellness. She resorted to holistic approaches for healing to reverse some of her own health problems, and to help her mom battle cancer. She is a graduate of Babson College where she researched and wrote a thesis that supports a more integrative treatment approach, and is a strong advocate of incorporating complementary therapies into conventional treatment methods. As she discovered the healing powers of food as medicine, both through her own experience as well as in her research, she developed a desire to share what she learned with others. So, she started WellnStrong. She believes in a holistic approach to wellness that addresses the root causes of illness, not just the suppression of symptoms.