Pumpkin Spice Muffins

Pumpkin Spice Muffins

I love a seasonal Pumpkin Muffin but these can easily be made year round!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 6


Wet Ingredients

  • 1 Cup Pumpkin Puree No added sugar just organic pumpkin or roasted pie pumpkin
  • 1/2 Cup Unsweetened Almond Milk Milk of Choice
  • 1/4 Cup Organic Brown Sugar Can sub coconut sugar
  • 1/4 Cup Maple Syrup
  • 1 tsp Vanilla extract
  • 1/2 Cup Sourdough Discard Optional but a great way to use your discard!
  • 1 whole Egg
  • 1/4 Cup melted coconut oil or butter

Dry Ingredients

  • 1 Cup Organic Rolled Oats
  • 1 Cup Oat Flour or Gluten Free Flour Blend I just grind my oats in my Blender
  • 1/2 Cup Almond Flour
  • 1/2 Cup Chopped Walnuts or Pecans you could use pumpkin seeds / pepitas too!
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 scoops collagen optional
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger


  • Turn oven to 350
  • Mix wet ingredients together.
  • Mix dry ingredients together.
  • Combine the two and fold together, place in a muffin baking tin with baking liners.
  • Top the muffins with a little sprinkle of pumpkin seeds or chopped walnuts.
  • Bake for 16-20 minutes.
  • Let cool for 10 minutes then cut in half and enjoy with a little butter and a drizzle of honey!


Keyword Muffins, Pumpkin
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