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Almond butter, almond flour, shredded coconut, and pumpkin combine in these positively scrumptious, beautiful and healthy gluten-free and dairy-free muffins — perfect for autumn, or any time of year! Free of refined sugars, too! You just can’t go wrong. . .
My heart is filled with an immense amount of gratitude as the leaves begin to change here in the mountainous high desert of Arizona. Beauty abounds; and my soul is filled with inspiration…
And, while a part of me is sad to see that my little baby boy is now a full fledged toddler, I’m simultaneously over-joyed with his newfound sense of confident exploration; and I greatly look forward to our autumn adventures.
Some of those adventures will no doubt take place in the kitchen, as I continue the never ending journey of trying to introduce new foods with various textures and flavors that my little one will (hopefully) enjoy.
Gratefully so (as mom continues on her pumpkin kick!) — these muffins were a real winner…
The thing that strikes me most about these muffins is their amazing flavor. Pumpkin, almond, and coconut truly combine well, my friends.
Throw in their lovely light and fluffy texture, and you get some positively scrumptious muffins!
They make a perfect autumn treat; and if my family is any example, they will not last long once pulled out of the oven!
I hope you enjoy these tasty delights as much as we do, and I wish you all a very happy & joyful autumn!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 3/4 cup pumpkin puree
- 2 eggs, beaten
- 5 tbs maple syrup
- 1/4 cup coconut or almond milk
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1 tsp ground cinnamon
6 large muffins | 12 standard muffins