Pumpkin Spice Muffins

30 mins

super easy

10

It’s still 90 degrees here in Austin but I am leaning in to these fall vibes so here’s the perfect 1-bowl easy clean up Pumpkin Spice Muffin recipe to get you in the mood for sweater weather – even if you can’t actually wear sweaters yet! Great for the cooler early mornings or cozy afternoons and made with healthy nutritious whole ingredients that the whole family will enjoy!

Why You’ll Love It 

  • Super easy cleanup; just 1 bowl required
  • Organic canned pumpkin puree actually offers a lot of Vitamin A beta-carotene (protects against free radicals); and a good amount of fiber (good for digestion), Vitamin C (good for cell repair and immune function), potassium (good for your heart), manganese (good for metabolism, blood sugar regulation and brain/nerve function), iron (supports optimal energy levels) and copper (immune system); as well as loads of health-promoting anti-oxidants. 
  • Simple whole nutritious ingredients that are easy to customize; add nuts, chocolate chips etc. 
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown

   ⅓ cup organic coconut oil: $1.32

   ½ cup maple syrup: $3.48

   2 organic pasture raised eggs: $1.06

   1 (15-oz) can pumpkin puree: $17.32

   2 tsp pumpkin spice: $1.13

   1 tsp baking soda: $0.50

   1 ¾ cup whole wheat flour: $0.56

   ⅓ cup organic rolled oats: $0.22

   1 tsp vanilla: $1.24

   ¼ cup hemp seeds: $3.96

For the crumble 

   ¼ cup brown sugar: $0.25

   ½ tsp cinnamon: $0.07

   5 tbsp whole wheat flour: $0.10

   2 tbsp grass fed butter: $0.56

   Total Cost: $31.77

What You’ll Need

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Ingredients

Adjust Servings
⅓ cup organic coconut oil
½ cup maple syrup
2 organic pasture raised eggs
1 (15-oz) can pumpkin puree
2 tsp pumpkin spice
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
1 ¾ cup whole wheat flour
⅓ cup organic rolled oats
¼ cup hemp seeds
For the crumble
¼ cup brown sugar
½ tsp cinnamon
5 tbsp whole wheat flour
2 tbsp grass fed butter

Directions

1.

Preheat the oven to 375 degrees Fahrenheit and generously grease a muffin tin or transfer liners.
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2.

In a large mixing bowl, add coconut oil, maple syrup and eggs; whisk well with a form. Then, add in pumpkin puree, pumpkin spice, baking soda, vanilla, salt, flour, oats and hemp seeds. Mix well until thoroughly combined.
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3.

Evenly divide the batter into greased or lined muffin cups and set aside.
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4.

Then, for the crumble (which is optional), combine brown sugar, cinnamon, whole wheat flour and room temperature butter in a small bowl and mix well with your hands. Once you get a crumbly texture, sprinkle generously over muffins and bake for about 20 minutes; though time will vary depending on the strength of your oven.
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5.

To check, stick a toothpick in the middle of one of the muffins. If the toothpick comes out clean, they’re done. If not, they need more time.
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6.

Let cool on a wire rack and enjoy warm with a little grass fed butter!
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