I’m falling hard for these gluten free pumpkin muffins. Slather them with raw almond butter, make a big mug of your favorite tea and suddenly you’ll feel like your cozied up by the fire (even though you still may be in a 7th floor office of a New York City building like me). This warming snack is also dairy free and refined sugar free and packs a nice punch of protein. But they’re not just for snack – I’ll be taking them to lots of fall brunches and making sure they’re around for Thanksgiving morning!

Makes 12
  • 1 cup fresh or canned pumpkin puree (can sub with kabocha or sweet potato puree)
  • 2 pasture-raised eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup good-quality maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup almond meal
  • 1 cup oats (ground to flour in Vitamix or food processor)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine pink sea salt
  • 2 tablespoons pumpkin pie spice (or combo of cinnamon, ginger, nutmeg and ground cloves)
  • Dash of turmeric
  • Handful of oats and pepitas, for topping

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners and set aside.

Whisk together the eggs, almond milk, maple syrup, coconut oil vanilla extract and pumpkin. Combine the remaining dry ingredients in a seperate bowl. Fold the dry ingredients into the wet ingredients.

Spoon the muffin batter among into the tins. Bake for 20 – 25 minutes or until a toothpick come out clean. Cool on a wire rack and enjoy sliced in half with raw almond butter and a mug of tea!