Grain + Sugar Free Pumpkin Muffins
I’m not gonna lie to you: I am the type of person who F U L L Y embraces pumpkin season. I mean like, really embraces it. Pretty much the second the weather drops below 15°C, I am shamelessly adding pumpkin to any and everything that I eat, to a level that’s frankly a bit inappropriate (pumpkin just does not belong in certain foods, try as I may).
One of my favourite recipes of all time is this incredible vegan pumpkin that I came up with a few years ago, and needless to say, it’s the first thing I bake up when the leaves start to change colour. It’s naturally sweetened, vegan, perfectly moist, and sooo delicious + addictive. I will definitely post that recipe at some point, but also want to work on making it free of refined white flour, so stay tuned for that!
Anywho, THESE muffins are what I should be talking about. I obviously went overboard and bought multiple cans of my favourite organic pumpkin puree last week, so had to put it to good use. I wanted a yummy muffin that I could throw in my bag and enjoy post-workout, that’s free of grains and sugar to keep my feelin’ ONE HUNDRED (lol).
I have copious amounts of coconut flour at home and I like to incorporate it whenever I can, as it’s a cheaper grain-free alternative to almond flour (and you need to use far less of it!). I definitely nailed it with these lil’ babies – they’re sweetened with only ripe banana (feel free to add more sweetener if you want, though!), are perfectly moist and contain all the warming fall spices.
These would be an excellent addition to any fall meal prep (a la this one)…just sayin’. 😉
- 1 c. pumpkin puree (NOT pie filling)
- 1 large, very ripe banana
- 2 tbsp. applesauce
- 2 tbsp. coconut oil, melted + cooled
- 3 tbsp. almond or cashew butter
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- ½ c. coconut flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ¼ tsp. salt
- 1 tsp. baking soda
- Optional: 1-2 scoops of collagen for extra protein, 2-3 tbsp. maple syrup for extra sweetness
- Pumpkin seeds, walnuts, and/or coconut flakes for topping
- Preheat your oven to 350 degrees and grease a standard muffin tin.
- In a large bowl, mash your banana until no lumps remain. Add in your pumpkin puree, applesauce, coconut oil, nut butter, eggs and vanilla and whisk thoroughly until smooth.
- To the bowl, add your coconut flour, spices, salt and baking soda. Use a spatula to gently combine everything until you have a smooth + thick batter.
- Divide batter between 10 muffin cups and sprinkle with desired toppings. Bake for 20-25 minutes or until the muffins are set in the middle and a toothpick inserted in the centre comes out clean.
- Let cool completely on a wire rack, then enjoy with butter, coconut oil, almond butter or whatever else you like!