Grain-Free Pumpkin Breakfast Muffins

These delicious and satisfying muffins are a great breakfast option or sweets craving fix. Try making your own variation by adding nuts or using different spices.


Makes 12 muffins
1 cup organic pumpkin puree
1 cup almond butter, unsweetened
1-2 scoops vanilla protein powder (I like Genuine Health Vegan Proteins+ or Sun Warrior Blend)
2/3 cup coconut palm sugar
1 tbsp cinnamon
1 tsp pumpkin pie spice
1 ½ tsp baking powder, aluminum-free
½ tsp baking soda
¼ tsp nutmeg
½ tsp organic vanilla extract
½ tsp almond extract
2 large eggs, pasture-raised, organic, soy-free


  1. Preheat your oven to 350° F
  2. Spray or coat 12 cupcake rounds with coconut oil.
  3. In a large mixing bowl, combine pumpkin, almond butter, eggs, vanilla & almond extracts, coconut palm sugar and mix well.
  4. In a smaller bowl, all dry ingredients and mix well.
  5. Using a stand mixer or hand mixer, add dry ingredients to wet and mix until smooth.
  6. Pour batter into greased cupcake rounds
  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean (they take 20 minutes in my convection oven).
  8. Allow to cool for several minutes after removing from oven.
  9. Remove from muffin pan and cool completely on a cooling rack.


Add ½ cup chopped pecans & 2 Tbsp candied ginger, finely chopped
Add ½ cup chopped walnuts and 2 ripe, mashed bananas in place of the pumpkin