Pumpkin and Spice Muffins

You unanimously said YES to wanting my Pumpkin & Spice Muffin recipe when I asked on the poll! Here it is!

These muffins make up quickly, make the kitchen smell cozy when baking, and are super yummy to devour!

With similar ingredients to my Perfect Pumpkin Loaf, you can use my Pumpkin Spice Mix available to you here, or follow the spices and amounts listed in the recipe as the alternate. You can’t go wrong with either! These muffins are gluten and dairy free (they do have eggs), nutritious and delicious!

Cinnamon, Ginger, nutmeg and cloves are each a powerful antioxidant. There is additional cinnamon in this recipe and together with ginger, are also anti-inflammatory. Ginger is beneficial for brain health and nutmeg and cloves are anti fungal.

Pumpkin Puree is loaded with beta carotene that converts to Vit A when consumed – good for eye health. Pumpkin also contains calcium, iron and fiber.

Make up a batch to have on hand during the holidays, whether your days are lazy after the rush or busy with family and friends! They are perfect for either!

As always, when you make this recipe, I would love to see your creation so please post a photo of your Pumpkin & Spice Muffins goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Bake Time: 25 minutes / Makes: 12 Muffins

Ingredients

1/3 Cup Grape Seed Oil or any other neutral oil such as Olive Oil or Avocado Oil
¾ Cup Cane Sugar
¼ Cup Coconut Sugar
2 Eggs
1 Cup Pumpkin Puree
1 teaspoon Vanilla Extract
1¼ Cup Gluten Free Flour (I use Bob’s Red Mill)
¾ Cup Oat Flour – made by whirling quick oats in your food processor until they are a flour consistency
2 Tablespoons Hemp Hearts
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1/8 teaspoon Salt
2½ teaspoons of my Pumpkin Spice Mix
Or:
1½ teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Ground Cloves
¼ teaspoon Nutmeg
1/8 teaspoon Cocoa
1/3 Cup Chopped Pecans (or another nut of your choice)
12 Pecan Halves – for garnish (if you used other nuts cop extra to sprinkle on top)
¼ Cup Sunflower Seeds
¼ Cup Pumpkin Seeds

How It’s Made

Preheat your oven to 325°F degrees.
Prepare your muffin tin with paper liners or silicon liners.
In a large mixing bowl, add the grape seed oil, sugars, eggs, pumpkin puree and the vanilla and mix well.
Add the gluten free flour, oat flour, hemp hearts, baking powder, baking soda, salt and spices and mix to incorporate the dry ingredients into the wet ingredients just until combined evenly.
Add the chopped nuts, sunflower seeds and pumpkin seeds (if using)
Spoon the batter into your prepared muffin cups. Add a whole pecan on top.
Bake for 25 minutes - check to make sure they are baked through by inserting a sharp knife into a muffin – if it comes out clean it’s done (some crumbs are ok but not wet batter). If your muffins need longer to bake, check in 5-minute increments until they are done.
Cool or serve warm from the oven!

Enjoy!