Kicking off Fall with Pumpkin Muffins (gf)

It is the first day of Fall and while I’ve got pumpkin muffins on my mind, it still feels like summer here in NYC at a cool 80 degrees! These muffins are so flavorful and the perfect healthy start to your day. They are also super moist making them great for little ones starting solids. I love using pumpkin in baking because it makes the muffins sweet with no added sugar. It will be sweater weather before we know it so take your summer clothes out for a final spin!

pumpkin muffins


  • 1/3 cup melted coconut oil (can also use extra virgin olive oil)

  • 2 eggs

  • 1 cup organic pumpkin puree

  • 1/4 cup almond milk (or milk of choice)

  • 1 teaspoon baking soda

  • 1 tablespoon flaxseeds

  • 1 tablespoon chia seeds

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1 3/4 cups gluten free flour (I used Bob’s red mill but can also use whole wheat or regular flour)

  • 1/3 cup quick oats


  1. Preheat oven to 325 degrees and line muffin tin with liners

  2. Whisk together the melted coconut oil and eggs. Mix in the pumpkin puree and milk

  3. Add dry ingredients until blended well

  4. Divide batter evenly between muffin tins, the muffins will not rise much so fill to the top

  5. Bake for 20-25 minutes. The muffins should be firm on the outside but moist on the inside

  6. Enjoy! I like these muffins best served warm with ghee or almond butter spread on top!

    (Recipe adapted from