Pumpkin Spiced Muffins

muffin in purple wrap


  • 16oz can of organic pumpkin or butternut squash
  • 1 tbsp chia seeds, ground
  • 1 cup brown rice flour
  • ½ cup arrowroot powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking soda
  • Pinch salt
  • 2 eggs, beaten (or use substitute below)
  • Egg substitute. 2 tbsp ground flax seed + 6 tbsp warm water
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup Truvia (
  • 1 tbsp vanilla
  • ½ cup walnuts, chopped


  • Preheat oven to 350F.
  • Prepare a 12 hole muffin try (spray with cooking oil or rub a small amount of coconut oil in each hole to prevent muffins from sticking).
  • If using egg substitute, combine ground flax seed and water and allow to sit for 10 minutes.
  • In a large bowl mix together all dry ingredients and walnuts.
  • In a smaller bowl, mix together pumpkin puree, coconut oil, maple syrup and either the egg or egg substitute.
  • Pour the wet mixture into the dry mixture and gently fold together until just combined (don’t over stir).
  • Divide mixture in to muffin tray, bake for 30-35 minutes.
  • Serve warm.