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spiced pumpkin muffins

Spiced Pumpkin Muffins (SCD, Paleo)

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 eggs pasture-raised/free-range, if able
  • 1.5 cups canned pumpkin puree
  • 1/3 cup butter ghee or coconut oil, melted
  • 1/3 cup honey or maple syrup if not SCD
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons pumpkin pie spice

Pumpkin Seed Crumble Topping

  • 1/2 cup pumpkin seeds toasted and cooled
  • 1/4 cup butter softened
  • 2 tablespoons honey
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 375.
  2. Line a muffin tin with paper or silicone muffin liners.
  3. In a large bowl, combine all wet ingredients until smooth. Set aside.
  4. In a small bowl, whisk together the coconut flour, baking soda, sea salt and pumpkin pie spice.
  5. Gently mix the dry ingredients into the wet until combined, then allow the muffin batter to rest for 5 minutes (this helps the coconut flour fully absorb the liquid).
  6. While letting the batter set, grind the pumpkin seeds briefly in a blender, food processor or spice grinder until roughly ground.
  7. In a small bowl, combine the ground pumpkin seeds with the softened butter, honey and pumpkin pie spice. Set aside.
  8. Portion out muffin batter into the prepared muffin tins, filling each muffin cup about 3/4 full with batter. Gently press the pumpkin seed topping into each muffin.
  9. Bake for 18-20 minutes, then allow to cool for a few minutes before popping the muffins out of the tray and placing on a wire rack to cool.