Pumpkin spice & everything nice

I am definitely not one with the kitchen, but I do love to bake.  There is something rewarding about the chemistry of baking!

This is one of our household's favourite treats. It's gluten free and free of refined sugar, but definitely not free of taste. It's filled with good fats and high on test. It is definitely kid approved in our house!  Happy Baking

Dry Ingredients

  • 1/2 cup of cocount flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger (if you like a strong ginger flavour, add closer to 1 tsp)
  • 1/2 tsp nutmeg

Wet Ingredients

  • 2/3 cup pumpkin puree (I usually freeze the rest of the can & portion out for future baking)
  • 1/2 cup quality maple syrup (I like a darker syrup for the flavour)
  • 6 eggs, nicely whisked
  • 1/3 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup chocolate chips (I like the Enjoy Life Vegan chocolate chips)

Baking Instructions:

  1. Preheat oven to 350 degrees 
  2. Spray muffin tin or line tin with liners
  3. Combine all dry ingredients in a large bowl EXCEPT chocolate chips.
  4. In a separate bowl, combine wet ingredients
  5. Add wet ingredients to dry ingredients and whisk until blended (do not overbend)
  6. Fold in chocolate chips (anyone see the Schitt's Creek episode where Moira and David fold in the cheese?!)
  7. Spoon in mixture using an ice cream scoop
  8. Bake for 30-35 minutes (regular size muffins)
  9. If you feel like you are in need of a little extra sweetness, while cooling sprinkle cane sugar over top or cinnamon sugar as desired


We love the mini muffins in our house - if using the minis, adjust baking time to 18-20 mins

Recipe adapted from Joyous Health

Pumpkin Spice Muffins