Spicy Pumpkin Muffins

11 February 2015

I absolutely love pumpkin pie...especially around Halloween time! This recipe is all about using healthy alternative ingredients while keeping the warm and inviting flavours of a hearty pumpkin pie. You will love this one!


1 cup pumpkin puree (fresh or canned, unspiced)

½ cup pear puree

½ cup banana, mashed

4 eggs, lightly beaten

1 cup coconut milk

½ cup coconut oil melted

1 ½ cups almond flour

1 ½ cups buckwheat flour

½ cup xylitol

2 tsp. baking powder

2 tsp. baking soda

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 tsp. sea salt

1 cup raisins

1 cup pecans, smashed


Preheat oven to 180⁰C

Step 1:

In medium bowl, mix together pumpkin and pear purees, mashed banana, eggs, coconut milk and melted coconut oil. Set aside.

Step 2:

In large mixing bowl combine almond flour, buckwheat flour, xylitol, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt

Step 3:

Add pumpkin mixture to dry ingredients

Stir just until combined – it will be lumpy

Do not over mix the batter or the muffins will be tough

Step 4:

Fill muffin cups using ¼ cup measuring spoon or ice-cream scoop.

Bake in pre-heated oven for 18-20 mins until firm to touch

Use a toothpick and insert into centre of muffin – if this comes out clean, then muffins are cooked

Remove from heat and cool for 5 mins


Yours in Health Always,



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