Alyson’s Pumpkin Power Muffins

Alyson Schmidt,

These nutritious gems of deliciousness are the perfect breakfast on the run, post workout snack or healthy pick me up during last minute holiday shopping. They are gluten free and packed with protein, fiber and healthy fats.  A great complement to your holiday baking plans and certainly something Santa would appreciate under the fireplace on Christmas Eve!


  • 1/2 cup coconut flour
  • 2.5 tsp of pumpkin spice  (or a combination of 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves)
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2/3 cup real pumpkin puree (not pumpkin pie filling)
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted (If you don’t have coconut oil on hand you could probably try melted butter or canola oil. Not familiar with coconut oil? Read more about this magical staple here and add it to your Christmas wish list! )
  • 4 eggs, whisked
  • 2 tbs chia seeds
  • 4 tbs almond milk or water
  • 2 tsp pure vanilla extract
  • 1/2c. of mixin’s of your choice (I love the combo of dates and walnuts, but anything like dried cranberries, chocolate chips, almonds, raisins etc. would be great too)


  1. Preheat oven to 350 degrees
  2. Combine chia seeds with almond milk in a small bowl and set aside to gel while you prep the rest of the ingredients
  3. Combine all the dry ingredients (excluding the mixin’s) in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Add chia seeds & almond milk to wet mixture
  4. Add the wet to the dry ingredients. Fold in mixin’s.
  5. Spoon batter into muffin cups.
  6. Bake at 350 degrees for 35 minutes or until a fork inserted into the middle of the muffin comes out clean.
  7. Remove from oven and let cool (resist temptation to dig in until fully cooled, I’ve learned this the hard way!)

Yield will be 12 average size muffins