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Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American


Pumpkin Muffins – a delicious pumpkin muffin recipe that will become a seasonal favorite! Made with real, simple ingredients!



Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree
  • 1/3 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter

Dry Ingredients:

  • 1/2 teaspoon baking soda
  • 1 1/4 cup super-fine almond flour
  • 3/4 cup cassava flour
  • 1/4 teaspoon kosher salt
  • 1 tablespoon + 2 teaspoons pumpkin pie spice


  • 3 tablespoons melted grassfed butter, coconut oil or vegan butter
  • 1/2 cup semi-sweet chocolate chips (dairy-free or regular)


  1. Preheat oven to 350 degrees F. 
  2. Prepare muffin tins by placing liners inside. Set aside. 
  3. Combine wet ingredients in large mixing bowl. Whisk to combine.
  4. Combine dry ingredients in medium mixinb bowl. Whisk to combine. 
  5. Add dry ingredients to wet ingredients and use a spoon to combine.
  6. Fold in chocolate chips.
  7. Stir in melted butter.
  8. Divide between 12 muffin tins, filling about 3/4 of the way.
  9. Bake, middle rack, for 22-24 minutes.
  10. Remove and let cool 5 minutes in pan then carefully remove and set on cooling rack.


  • Whole wheat flour: if you want to use whole wheat flour you can substitute 1 cup whole wheat flour for the cassava and almond flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
  • Storage: these will keep for about a night on the counter-top in a sealed container. After 24 hours or so I would recommend moving them to the refrigerator since they don’t have any preservatives in them. Then will keep in the refrigerator for several days.